Roasted Turkey with Calvados Apple Filling

We love turkey dishes in Germany as well. This roasted turkey comes with a Calvados Apple Filling, and yes, it is a German recipe. In Germany we would serve a roasted Turkey  on Christmas day, and on the Saint Martin’s Day a roasted goose is on the table. Calvados is a  French apple brandy made in the Normandy region of France.that you can get for example at the stores Bevmo or Total Wine & more.
Substitutes for Calvados
The best substitute is apple cider. As an alternative, you can substitute it with
– pear brandy,
– white wine, or
– any brand of cheap brandy.
Pear brandy brings a fruity vibe. It surprises with its subtle sweetness. Bold flavors? Not here. Instead, it gently nudges dishes. Swap Calvados with pear brandy 1:1.
Another alternative is Apple Schnaps or Apple Jack is a type of liquor that has been around for more than 200 years. It is made from hard apple cider, fermented twice to get rid of the water.
Non-Alcoholic Substitute
Use apple juice as the non-alcoholic version. It’s our secret fix when Calvados hides away. Use this in a 1:1 swap for non-alcoholic dreams.
This is a proven recipe and  it is worth it to try it out. It’s Thanksgiving soon? Get inspired by this somewhat unusual recipe but why not give it a try? Happy Cooking!

Ingredients Roasted Turkey w Calvados Apple Filling

140 g dried apple rings (about 5oz)
5 tbsp boiled potatoes (the day before), peeled and cut in small cubes
150 g bacon (Speck), cut in cubes (about 5,3 oz)
calvados for soaking the apple rings – alternatively use apple juice
2 onions, chopped
1 bunch parsley, chopped
3 tbsp creme fraiche
salt and fresh grated pepper, little hint of nutmeg, sweet paprika
1 turkey ready for the oven, 4kg or 8-9 lb

Authentic German Stollen – Handmade – Find it here –

Cooking Instructions Roasted Turkey

The filling is good for one 8-9 lb turkey.

OPTION
If you like you can make a marinade and have the turkey in for 3 hours before you fill it.
Marinade:
1 tbsp mustard, 1 tbsp lemon juice, 4 tbsp peanut oil, 2 tbsp Calvados, pepper.
Mix all ingredients and spread it all over the turkey, keep in fridge for 3 hours.

– Soak apple rings in Calvados for 3 hours.
– Chop half of the apple rings coarse, set remaining rings aside.
– Place chopped apples in a bowl, add potato cubes and all remaining ingredients plus the creme fraiche.
– Season to taste.
– Place the filling into the turkey cavity and close it with tooth picks or use needle and yarn.
– If you have not used a marinade, sprinkle salt, pepper and sweet paprika (optional) all over the turkey. Wings and thighs should be kept close to the main body.

– Put turkey on a deep roasting pan and pour melted butter over the turkey.
– Pre-heat oven to 350 F.
– Roast turkey for 1 hour, then reduce heat to 300F, pour 6.7 oz Calvados (200ml) over the turkey and roast it another 2 hours. Baste it frequently with the juice, broth or more Calvados (every 30 min).
– 1 hour before the turkey is done place remaining apple rings around it.
– When turkey is done  remove from oven and let sit for 15 min.
– Make the gravy by using the turkey juice, add creme fraiche or heavy cream, spice to taste. Bring to. aboil, if it is not thick enough add 1 tsp potato starch.

Tips
Poke turkey with a needle. If you see a clear liquid getting out, it is done.
To get a juice turkey the roasting time is 4-5 hours. Check cooking instructions on the package.