Roast Norfolk Black Turkey Breast in Aspalls Cider and Sage Sauce

15 December 2011

Serves 6 to 8


  • Large bunch fresh sage
  • 2 kilo boned Norfolk turkey breast (bones reserved)
  • 4 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • 1 large onion, chopped
  • 2 large stalks celery, chopped
  • 2 carrots, peeled, trimmed and chopped
  • 3 cooking apples, cored and sliced
  • 3 bay leaves
  • 6 sprigs fresh thyme
  • 350ml  Aspalls cider
  • 1 litre chicken or turkey stock


Insert 10 sage leaves under the turkey skin. Turn the breast over and secure a bunch of sage under the tenderloin. Rub skin with olive oil and season with salt and pepper.

In a deep roasting pan, saute the bones in oil until brown. Add the vegetables and saute for 10 minutes, stirring occasionally. Add apple slices, fresh herbs and 250ml and bring to a boil. Reduce slightly, then add stock. Continue reducing for about 10 minutes.

Set the turkey breast on top of the bones and vegetables. Place the roasting pan, uncovered in a preheated oven 200°C. Roast for about 1 hour or until turkey is golden.

Remove the turkey breast from the pan and loosely cover to keep warm. Strain the juices into a saucepan. Add the remaining cider and set the pan over high heat and reduce for a few minutes. Season to taste and serve hot.