This cranberry-glazed turkey is bursting with traditional festive flavours, but paired with some fresh takes on the classic sides. Wild rice stuffing, pickled red cabbage and spiced potatoes make this Christmas dinner one to remember.

Cooked to perfection using the new Thermapen One, this recipe is perfect for bringing family and friends together for an extra special celebration this year. Join us in making this Christmas the one and tag us in your food creations @thermapen #LetsMakeItTheOne. 

Temperatures

To test the turkey temperature, insert your Thermapen into the thickest part of the bird (between the breast and the thigh). When doing this try not to puncture the breast, as this releases all of the lovely cooking juices. Once the turkey reaches around 60°C, remove the foil. Continue to cook until the turkey reaches an internal temperature of 74°C. 

Ingredients

For the Turkey

• 1 whole turkey
• 1 jar of cranberry jelly or jam
• 100g soft brown sugar
• 2 tsp mixed spice
• 100ml cider vinegar
• 100ml port, ruby or tawny
• 200g redcurrants (fresh or frozen)

For the wild rice stuffing

• 500g wild rice
• 700ml water
• 4 tbsp butter
• 1 large onion, peeled and finely diced
• 2 celery sticks, trimmed and finely diced
• 150 mushrooms, diced
• 1/2 tsp black pepper
• 2 tbsp chopped parsley
• 125g dried cranberries

For the pickled red cabbage

• 1 small red cabbage, quartered and sliced
• 2 apples, quartered and sliced
• 1 small brown onion, quartered and sliced
• 2 tbsp vegetable oil
• 25g salted butter, cut into small pieces
• 1 tbsp red wine vinegar
• 1 tbsp brown sugar
• 10 walnuts, cut into pieces
• 1 tsp allspice
• Salt and pepper to season

For the potatoes

• 3 large Maris Piper potatoes, peeled and cut into quarters
• 1 tbsp black peppercorns
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp chilli flakes
• 1 pinch rock salt
• 3 tbsp vegetable oil
• 2 tbsp chopped coriander to serve

Directions

To make the turkey and stuffing

• To begin, cook the wild rice for the stuffing. Bring a large pan of salted water to the boil, add the rice and cover. Simmer for around 45–60 minutes, or until the rice is cooked and tender. Drain and set aside until needed.
• Preheat the oven to 160°C fan / 180°C /gas mark 4. Rub the butter all over the turkey and place it in a roasting tray. Season with salt and pepper. Mix the remaining turkey rub ingredients together, except the fresh redcurrants. Spoon the mixture over the turkey. Cover loosely with foil and place into the oven.

• Meanwhile, make the stuffing. Fry the onion and celery in the butter until they are soft. Add the mushrooms, black pepper and parsley and fry for a further 7 minutes. Add the dried cranberries to the vegetable mixture, mix well and then add all the ingredients into the cooked rice. Mix well and spoon into a well-buttered oven dish. Bake in the oven for 30–45 minutes.
• Once the turkey reaches around 60°C, remove the foil from the tray and add the fresh or frozen redcurrants to the turkey, giving a good baste with the cooking juices. To test the turkey temperature, insert your Thermapen into the thickest part of the bird (between the breast and the thigh). When doing this try not to puncture the breast, as this releases all of the lovely cooking juices.
• Continue to cook until the turkey reaches an internal temperature of 74°C. Remove from the oven and allow to rest for 30 minutes to 1 hour before carving. Lightly thicken the juices with cornflour and serve with the turkey and wild rice stuffing.

To make the pickled red cabbage

• Heat the oil in a casserole dish, add the onions and gently sauté for 5 minutes.
• Add the cabbage and apple. Continue to cook for another 5 minutes. Season to your liking. Add the allspice, butter, vinegar, sugar and walnuts, then cover with foil.
• Cook in the oven for 30-40 minutes at 170°C fan/ 190°C / gas mark 3. Remove and stir a couple of times throughout.

To make the potatoes

• Add the potatoes to a pan of salted water and bring to the boil over a moderate heat. Par-boil for 6–8 minutes, until the potatoes are just tender. Preheat the oven to 140°C fan / 160°C/gas mark 3.
• Meanwhile, place the peppercorns, coriander and cumin seeds into a dry frying pan and lightly toast over a moderate heat until fragrant. Leave to one side to cool.
• Drain the potatoes in a colander and shake to rough up the edges. Transfer to a deep roasting tray. Add the chilli flakes, salt, and sugar with the toasted spices then sprinkle over the potatoes. Add the vegetable oil and mix well with the potatoes so that everything is evenly coated.
• Transfer to the oven and cook for 20-30 minutes, tossing everything around halfway through the cooking time, until the potatoes are crispy and caramelised.
• Before serving sprinkle with chopped coriander leaves.

Laura Tulloch

Thermapen Chef & Caterer

@laura_sussexfoodie

"I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made."