Christmas Turkey

• 4.5 - 5.5kg Turkey
• 3 tbsps) Calvados
• 2kg Apples
• 2 tbsps Double Cream
• 100g Cream Cheese
• 100g Butter

Rich Shortcrust Pastry

• 225g Flour
• 120g Butter or hard Margarine
• 1 Egg yolk
• 2 tbsp Water
• ¹/₂tsp Salt
• Cranberry Jelly or Jam
• 300ml Stock
• Cream or Arrowroot
• Salt and Pepper

1. Draw and truss the turkey (or ask your butcher to do so). Using a syringe and hyperdermic needle, inject Calvados into each side of the breast and leave overnight (the flavour will be excellent).
2. Peel and core about 6 of the apples and chop finely. Mix with the cream and the cream cheese and spread in the bottom of a roasting pan. Put the turkey on top, spread it with butter and roast for 1³/₄ hours at 200⁰C, Gas 6, basting frequently.
3. Meanwhile, roll out the pastry and line into tartlet moulds or boats. Prick the pastry and bake (at the same temperature as the turkey) for 10-15 minutes. Remove from the tins and fill with cranberry jam or jelly.
4. Peel and core the remaining apples, leaving them whole. Put a knob of butter in each. When the turkey has cooked for 1³/₄ hours, put the apples round it in the tin and cook together for another 45 minutes.
5. Put the turkey on a warm serving dish and surround with the apples and tartlets. Keep warm while you pour the excess fat off the roasting tin and add the stock. Bring to the boil, stirring