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Festive Roast Turkey with Sides Recipe

Festive Roast Turkey with Sides recipe


This is a special meal with a big, yummy turkey and tasty sides like potatoes, carrots, and a sweet sauce. We cook everything in the oven and make it all taste really good. It's perfect for a big holiday like Christmas!


1 (5 kg) Turkey
6 Cumberland Sausages
10 Chipolata Sausages
20 Rashers of Smoked Streaky Bacon
800 g Brussels Sprouts
1.2 kg Potatoes
6 Cloves of Garlic
12 Carrots
12 Parsnips
2 Onions
100 g Breadcrumbs
1 Pear
3 Knobs of Butter
3 Tbsp Olive Oil
3 Tbsp Plain Flour
3 Tbsp Cranberry Sauce
1 Tbsp Dijon Mustard
3 Tbsp Maple Syrup
200 ml White Wine
Bunch of Thyme
Bunch of Rosemary
Bunch of Parsley
10 Garlic Cloves
1 Bay Leaf
1 Tbsp Peppercorns
1.5 Pints Whole Milk
Salt and Pepper to taste


Preheat your oven to 180°C (356°F).
Prepare the turkey by rubbing it with 2 knobs of butter and 2 tablespoons of olive oil. Season with salt, pepper, thyme, and rosemary. Place the turkey in a large baking tray, cover with foil, and roast in the oven for 3 hours, basting every 30 minutes.
For the potatoes, cut them into chunks and boil for 10 minutes until slightly soft. Drain and shake in the pan to fluff the edges. Toss with 1 tablespoon of olive oil, salt, pepper, and a bunch of rosemary. Roast in the oven for 60 minutes, turning every 20 minutes.
Slice the carrots and parsnips, toss with maple syrup and Dijon mustard, and spread on a baking tray. Roast for 45 minutes.
Wrap the chipolata sausages with bacon, place on a tray, and brush with cranberry sauce. Roast for 40 minutes.
Trim and halve the Brussels sprouts, blanch in boiling water for 4 minutes, then sauté with chopped bacon and 10 cloves of garlic until golden. Finish with chopped parsley and season with salt and pepper.
For the gravy, remove the turkey from the tray, place the tray on the stove over low heat, and skim off excess fat. Add white wine, plain flour, and whisk. Cook until thickened, then strain into a gravy boat.
Make the bread sauce by infusing milk with an onion studded with 6 cloves, a bay leaf, and peppercorns. After 20 minutes, strain and return to the pan. Add the last knob of butter and breadcrumbs, whisking until smooth.
Once the turkey is done, let it rest for 30 minutes before carving. Serve with the roasted sides and sauces.

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