Name: Christmas Turkey
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 10
Ingredients: 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

Roast turkey has long been a tradition for Christmas Day dining. For fresh turkey, order from a butcher. If buying frozen then allow the turkey to defrost in the refrigerator – depending on the size of the turkey this can take 1-2 days. Stuffing mixture can be made ahead of time. Keep covered and chill until required. It’s best to stuff the turkey just before cooking. Adjust the size of the bird and the cookign time to suit the size of your family, see my tips below. Darlene, Food Ed

Ingredients

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

Method

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.

Mix all the stuffing ingredients together.

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.

Spooning stuffing 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.

Once the cavity is secure, tie the legs together.

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.

Brush the turkey with melted butter for a golden finish.

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.

DARLENE’S TIPS

If you have a smaller or larger turkey, adjust the cooking times to suit.