Blanch the unpeeled shallots in a pan of boiling water for 5 minutes. Drain, leave until cool enough to handle and then pull off the skins.
Heat the oil and butter in a frying pan and, when foaming, fry the turkey steaks until browned on both sides. Remove from the pan and set aside.
Add the shallots to the pan and fry for 5 minutes, stirring occasionally. Pour in the cider, crumble in the stock cube, add the thyme and return the turkey to the pan. Cover and simmer for 15 minutes.
Stir the crème fraiche into the pan, season and leave over a gentle heat while preparing the garnish.
In a separate pan, heat the butter and sugar together, stirring until melted. Add the apple slices, a few at a time, and fry over a brisk heat until lightly caramelised.
Serve the turkey with some sauce, garnished with the apple slices. Accompany with new potatoes and asparagus.