We enjoy turkey dishes in Germany as well. This roasted turkey is filled with a Calvados apple stuffing and follows a traditional German-style preparation. In Germany, roast turkey is often served at Christmas, while roast goose is typical for Saint Martin’s Day. Calvados is an apple brandy from the Normandy region of France. If you don’t have Calvados on hand, many well-stocked liquor stores carry suitable alternatives.
Substitutes for Calvados
The best non-alcoholic substitute is apple cider or apple juice, used in a 1:1 ratio. If you prefer an alcoholic alternative, consider one of the following:
- Pear brandy — offers a mild, fruity sweetness; swap 1:1.
- Apple schnapps or Applejack — apple-based spirits with a long tradition and robust apple flavor.
- White wine or a mild, inexpensive brandy — these work in a pinch but will change the flavor profile slightly.
Non-alcoholic option
Use apple juice in a 1:1 substitution when you want a non-alcoholic version that still highlights the apple flavor.
This recipe is tested and worth trying, especially around Thanksgiving or Christmas. Give it a go and enjoy the results—happy cooking!
Ingredients Roasted Turkey w Calvados Apple Filling
140 g dried apple rings (about 5 oz)
5 tbsp boiled potatoes (prepared the day before), peeled and diced
150 g bacon (Speck), cut into cubes (about 5.3 oz)
Calvados for soaking the apple rings — or apple juice as an alternative
2 onions, chopped
1 bunch parsley, chopped
3 tbsp crème fraîche
Salt and freshly ground pepper, a little nutmeg, sweet paprika
1 turkey ready for the oven, about 4 kg (8–9 lb)
Cooking Instructions Roasted Turkey
This filling is sized for one 8–9 lb turkey.
Optional Marinade
If you like, marinate the turkey for 3 hours before stuffing.
Marinade: 1 tbsp mustard, 1 tbsp lemon juice, 4 tbsp peanut oil, 2 tbsp Calvados, pepper. Mix and rub over the turkey, then refrigerate for up to 3 hours.
Preparation steps:
- Soak the dried apple rings in Calvados or apple juice for about 3 hours.
- Chop half of the soaked apple rings coarsely; keep the remaining rings whole for later.
- In a bowl, combine the chopped apples, diced boiled potatoes, bacon, chopped onions, parsley, crème fraîche, salt, pepper, a pinch of nutmeg, and sweet paprika. Adjust seasoning to taste.
- Fill the turkey cavity with the apple mixture and close the opening with toothpicks or kitchen twine.
- If you didn’t marinate the bird, season the whole turkey with salt, pepper, and a light dusting of sweet paprika. Tuck wings and thighs close to the body for even roasting.
Roasting:
- Place the turkey on a deep roasting pan and brush or pour melted butter over the skin.
- Preheat the oven to 350°F (175°C).
- Roast the turkey at 350°F for 1 hour. Then reduce the temperature to 300°F (150°C), pour about 200 ml (6.7 oz) Calvados or apple juice over the turkey, and continue roasting for approximately 2 more hours.
- Baste the turkey every 30 minutes with pan juices, broth, or additional Calvados/apple juice to keep the meat moist.
- About 1 hour before the turkey is finished, arrange the reserved whole apple rings around the bird in the pan so they roast alongside it.
- When the turkey is cooked, remove it from the oven and let it rest for 15 minutes before carving.
Make the gravy:
- Use the pan juices, add a few tablespoons of crème fraîche or heavy cream, and season to taste. Heat until it comes to a gentle boil. If the gravy is too thin, thicken with 1 tsp of potato starch mixed into a small amount of cold water, then stir into the hot gravy until it thickens.
Tips
Check doneness by poking the thickest part of the turkey with a skewer: when the juices run clear, it’s done. Typical total roasting time for a juicy turkey is around 4–5 hours depending on oven and bird size; always follow package instructions and use a meat thermometer for best results (internal temperature should reach a safe level for poultry).