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Roast Turkey with Cranberry and Sweet Potato Puree

Roast Turkey with Cranberry and Sweet Potato Puree

If you want to have a classy dinner at home, try to prepare a tasty roast turkey served with cranberry and sweet potato puree.

05 November, 2018
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serves for


total time

3 HR 45 MIN


1 oven-ready, approx.4 kg
1, quartered
1, quartered
100 g
200 g
100 g (superfine)
Red wine
6 tbsp
1, juice
8 medium-sized, sweet, cut into chunks
50 -70 ml, 48% fat
2 - 3 tbsp
Sweet corn
sprigs, chopped


For the roast turkey

  • Heat the oven to 180°C (160° fan) gas 4.
  • Put the turkey into a large roasting tin and place the onion and lemon quarters in the cavity.
  • Rub all over with the butter. Season generously with salt and pepper.
  • Cover loosely with foil, tucking under the tin to create a foil 'tent' and cook for 20 minutes per kilo|2lb, then cook for a further 1 hour.
  • Remove from the oven and remove the foil. Increase the oven temperature to 220°C (200° fan)  gas 7.
  • Roast the meat for a further 30- 40 minutes, until golden brown and cooked through.
  • Pierce the thickest part of the thigh with a skewer - the juices will run clear when the turkey is cooked. Place on a warm serving plate.
  • Cover loosely with foil and allow to stand for 25-30 minutes before serving.

For the cranberry sauce

  • Place the cranberries, sugar, wine and orange juice in a pan and heat gently until the sugar has dissolved.
  • Bring to a boil and simmer, uncovered for 5-10 minutes, stirring from time to time until the cranberries begin to soften and burst.
  • Leave some cranberries whole. Leave to cool and thicken before transferring to a serving dish.

For the sweet potato puree

  • Cook the sweet potatoes in a pan of boiling salted water for 15-20 minutes, until tender.
  • Drain well, then return to the heat for a few seconds to drive off any excess moisture.
  • Add half the butter and half the cream.
  • Mash until smooth, adding more butter and cream as necessary. Season to taste with salt and pepper.
  • Serve the turkey with the cranberry sauce, sweet potato puree and sweetcorn.
  • Sprinkle with a little chopped thyme.
  • Garnish with thyme sprigs and a twist of orange zest.

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