¼ cup olive oil
3 onions, diced
3 cups fresh breadcrumbs
1 cup chopped herbs
1 cup roasted pistachio nuts
1 tablespoon diced preserved lemon rind
1 lemon, halved
3kg/Size 30 fresh or thawed frozen Turkey
60g butter, melted
2 tablespoons plain flour
2 cups salt reduced chicken stock
Heat olive oil in frying pan over medium low heat. Cook onions until golden brown. Transfer onion mixture to a bowl. Add breadcrumbs, chopped herbs, roasted pistachio nuts and preserved lemon rind. Season with pepper and mix well.
Preheat oven to moderate 180C (160C fan forced). Clean out the internal cavity of the turkey. Pat dry with paper towel and rub ½ cut lemon all over inside. Spoon stuffing mixture lightly into the cavity.
Place the turkey into a lined roasting pan. Pull the skin over to close the cavity and hold to the filling in place. Secure with skewers. Tie the legs together with string and tuck the wings under the front of the bird.
Brush with melted butter then cover with baking paper and foil. Bake for 2 1/2 hr basting every 30 min. Uncover for the last 30 min or cooking to let brown. Rest for 20 min before carving.
Strain pan juices from turkey through a sieve. Return liquid to tray and place over a medium heat. Sprinkle over plain flour, stirring until smooth. Cook for 2 min until golden brown.
Remove from heat and gradually whisk or stir in 2 cups chicken stock. Return to heat and stir until gravy boils and thickens. Season with salt and pepper. Carve the turkey and serve with vegetables of your choice and prepared gravy.
If you have a smaller or larger turkey, adjust the cooking times to suit.
- 2.5kg/size 25 Turkey. Serves 4-6 people and cooks for 1 1/2-2 hours.
- 4.5kg/size 45 Turkey. Serves 8-10 people and cooks for 3-31/2 hours.
- 6.5kg/size 65 Turkey. Serves 10-12 and cooks for 4 1/2-5 hours.
Serve this Christmas Turkey with Cheesy Potato Stacks.
For a tasty potato salad option, try this Potato, Rocket & Dill Salad.