Roasted Turkey with Spiced Cranberry, Apple and Sage Stuffing

Roasted-Turkey-Spiced-Cranberry-Apple -Sage-Stuffing2Serves 10

5kg free-range Totally Traditional Turkey
4 tbsp rapeseed oil
Sea salt and black pepper

Spiced Cranberry, Apple and Sage Stuffing

50g butter
1 tbsp rapeseed oil
1 large onion, peeled and finely chopped
½ tsp mixed spice
1 clove garlic, peeled and finely chopped
200g fresh breadcrumbs
2 eating apples
250g cranberries
50g dried apple, cut into small pieces
2 tbsp fresh sage leaves, chopped
750g sausage meat
2 tbsp chopped parsley
Grated zest of a small orange
1 large egg, beaten
8 rashers rindless streaky bacon
Sea salt and black pepper

Preheat oven to 230°C/Gas Mark 8


Remove turkey giblets and reserve. Rinse the turkey inside and out and dry well.

Place the turkey in a large roasting pan, brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil.

Place the prepared turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour.

To prepare the stuffing, heat the butter and rapeseed oil until the butter has melted. Add the onion and mixed spice, fry gently until well softened but not browned. Stir in the garlic and breadcrumbs and season well with sea salt and black pepper. Remove from the heat and place in a bowl, leave to cool.

Peel the apples, cut into quarters, remove the core and cut into small cubes. Mix the cubed apples, cranberries, dried apple, sage, sausage meat, parsley and orange zest with the onion mixture, season well with sea salt and black pepper using clean hands and then mix in the beaten egg. The mixture should be quite firm, with wet hands, mould the stuffing into balls the size of a golf ball or make a stuffing cake.

Place the stuffing balls on a greased baking sheet and bake in the pre-heated oven for about 20 minutes, until golden brown and cooked through.

To make the stuffing cake; take a 18-20cm spring form cake tin and grease with a little rapeseed oil. Arrange the bacon slices in the tin, leaving a 5cm strip on the base, then lay them up around the sides, let the excess hang over the edge. Carefully fill the tin with the stuffing mixture, making sure it is level on top. Fold the bacon over the top of the stuffing, gathering and twisting the ends loosely over the centre. Place the tin on a baking sheet to catch any juices that escape, then bake for 40-45 minutes until the top is golden. Cool in the tin for 10 minutes. Before you turn out onto a serving plate, place some poached cranberries on top for decoration, cut into wedges and serve.

When the turkey is approximately 35 minutes before the end of cooking, remove the foil, drain off any of the excess fat and cook for a further 35 minutes or until golden brown.

Transfer the turkey to a platter and cover loosely with foil and leave to rest for 20-30 minutes.

To make the turkey gravy with Madeira, please see recipe below.

Serve the turkey carved with stuffing balls or stuffing cake and warm homemade turkey gravy with Madeira.

Per serving (includes turkey and stuffing)

904 kcal
46.2g fat
15.8g saturates
8.3g sugar
2.8g salt

Homemade Turkey Gravy with Cranberry and Madeira

Serves 10

For the stock:

Giblets from a Totally Traditional Turkey
1 onion, cut into quarters
2 carrots, cut into chunks
1 stick of celery, cut into chunks
1 fresh bay leaf
3 sprigs of parsley
1 sprig of thyme
5 black peppercorns

To finish the gravy:

1 tbsp cranberry jelly
750ml of Totally Traditional Turkey giblet stock
100ml Madeira
2 tbsp of plain flour

Preheat oven to 400°F/200°C/Gas 6


Wash the giblets in cold water, place in a large pan with 1.5 litres of cold water. Bring to the boil and removed any scum of the top of the water with a slatted spoon. Then add the rest of the ingredients, cover and simmer for 40 minutes.

Uncover the pan and simmer for a further 20-30 minutes or until the stock has reduced by half. Remove from the heat and strain into a bowl, leave to cool, cover and place in the fridge or use immediately.

To make the gravy, bring the stock back to the boil and remove from the heat.

When the turkey is cooked pour off the fat from the roasting juices, place the tin on the hob, whisk in the flour and place over a low heat and cook the flour mixture making sure you have scrapped up all the meaty sticky bits, on the bottom of the tin and stir constantly. After 2 minutes, remove from the heat and whisk in the turkey giblet stock, bring slowly to the boil, stirring constantly.

Add the Madeira and cook for a further 3 minutes, stirring constantly. Season to taste add a little more Madeira if you want and then strain into a warm jug and serve. Any leftover turkey Madeira gravy can be frozen.

The giblet stock can be made 2 days before required.

Per serving:

63 kcal
2.3g fat
0.2g saturates
5.4g sugar
0.1g salt

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Hot and Spicy Turkey Pizza

Hot-Spicy-Turkey-PizzaMakes 2 large pizzas or 20 canapé pizzas
250g leftover Totally Traditional Turkey, skinned and chopped
20 slices chorizo, thinly sliced
1 small yellow pepper, deseeded and cut into small chunks
10 stoned black olives
1 green chilli, deseeded and finely sliced
20 fresh basil leaves
225g good quality mozzarella
2 tbsp olive oil
sea salt and black pepper

Pizza bases:

350g strong white flour plus extra for kneading
Sea salt
2 tsp easy blend dried yeast
2 tbsp olive oil
1 tsp clear honey
220ml lukewarm water

Tomato sauce:

2 tbsp olive oil
2 cloves of garlic, peeled and crushed
2 x 400g tins whole plum tomatoes
Basil leaves, roughly torn
Sea salt and black pepper

Preheat the oven to 220°C/Gas 7


To make the pizza bases; Sift the flour, salt and yeast into a bowl, make a well in the centre and add the oil. Mix the honey into the lukewarm water, pour the water into the well and mix into a dough, add a little more water if there are any dry bits left in the bowl. Knead the dough on a lightly floured surface for 5 minutes until it starts to become smooth and shiny. Place the dough in a clean, lightly oiled bowl and cover with cling film. Leave in a warm place to rise for about one hour, until doubled in size.

To prepare the tomato sauce; heat the oil in a frying pan, add the garlic and fry for 30 seconds. Add the tomatoes and basil, season well with sea salt and black pepper and simmer for 10 minutes on a low heat. The sauce needs to be thick enough to spread on the pizza bases. Remove from the heat and allow to cool.

Place the dough on a lightly floured surface and knead for a further minute to remove any large pockets of air. Divide the dough in half and roll each piece out in a circle that is approximately 25cm/10 inches in diameter. Finish stretching it with your hands, working from the centre to push the dough out; you want to achieve a thin based pizza with slightly raised edges.

Now carefully lift the pizza dough onto two lightly greased baking sheets. Spread with the tomato sauce leaving an edge and top the pizzas with cooked turkey, chorizo, yellow pepper, black olives and green chillies. Tear the mozzarella into pieces and scatter over the pizza with the basil leaves.

Drizzle with olive oil and bake in a pre-heated oven for 12 – 15 minutes until the crust is golden brown and the mozzarella is golden and bubbling.

Serve with extra basil leaves and crunchy green salad.

Tip: Do not use too much tomato sauce on the pizza; it will make the base go soggy, a thin layer will be sufficient.

You can use bacon or ham instead of chorizo.

Per large pizza:

1658 kcal
77.9g fat
27.3g saturates
21.7g sugar
4.4g salt


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Turkey Talk 2011 available to download now!

turkey_talk_2011_coverDownload Turkey Talk 2011 here:-

  Turkey Talk 2011 (2.8 MiB)

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Current Promotional Material from TFTA

Totally_Traditional_Turkeys_marketing_materialView our current promotional material introduced in 2010.

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Hi Sue,

Many thanks for the turkeys at Christmas. Sadly they arrived after Nicky and Shelagh went on holiday for the break, but we put them to good use!

Thanks again

BBC Radio 5 live ‘Breakfast’

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Hi Sue!

I LOVED my turkey!! It was by far the best turkey I have ever eaten. Brett cooked the other turkey for a staff lunch and everyone really enjoyed it.

Thanks so much again for sending these to us.

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NIGEL BARDEN – Chairman Great Tastes Awards, TV & Radio Presenter, Host and Writer

NIGEL BARDEN – Chairman Great Tastes Awards, TV & Radio Presenter, Host and Writer

On the Totally Traditional Turkeys front the bird certainly didn’t die in vain, as it was much appreciated by all ages of a large family. It was beautifully moist, easy to cook, tasty & gamey & the meat & carcass held together beautifully. The leftovers made for a great soup & a rich, satisfying ’Turkey au Vin’.

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Yes, it arrived safely, we where impressed with the delivery service, freshness, quality & delivery presentation including the recommended cooking information & cooking aid gadget.

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TAMASIN DAY LEWIS – Author – Queen of Tarts, Tarts with Lids

TAMASIN DAY LEWIS – Author – Queen of Tarts, Tarts with Lids 

This was a proud and beautiful bird, immaculately dressed, and I can say, without hesitation, of the highest calibre of taste, texture and appearance. I could hardly get it into the Aga, stuffed weight I needed sherpas to help, and as for turning it, where was the mediaeval spit!

The flesh was juicy, flavoursome, well developed without being gamey, the bite neither chalky nor tough, it was just pure 22 carat gold (sorry Bronze) turkey. Congratulations to Rumburgh Farm at Halesworth in Suffolk who I would love to visit when I see my godmother in Bungay and thanks from me. I would recommend their turkeys without hesitation.


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CHARLES CAMPION – Food critic, Evening Standard, The Guardian, Independent and The Scotsman

CHARLES CAMPION – Food critic, Evening Standard, The Guardian, Independent and The Scotsman

Festive Whatevers. Thank you for the fine turkey which has just docked here despite the snow and aggravation. Have a Merry Christmas and a prosperous New Year. Best regards Charles

The turkey was bronze, enormous and very elegantly presented. When cooked it held it’s moisture well and managed to combine the taste of a “black” with the size, and ample bosom, of a “white” Many thanks, a magnificent bird Charles Campion

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