Gloriously golden on the outside and succulent on the inside, nothing says Christmas like this roast turkey.
Ingredients
- 210g (3 cups) fresh sourdough breadcrumbs (made from day-old bread)
- 200g fresh dates, pitted, coarsely chopped
- 120g pkt dry-roasted hazelnuts, coarsely chopped
- 1/2 cup chopped fresh continental parsley
- 1 tablespoon finely grated lemon rind
- 1 egg, lightly whisked
- 5.5kg fresh turkey or thawed frozen turkey
- 500ml (2 cups) water
- 80g butter, melted
Method
- Step 1Combine the breadcrumbs, date, hazelnut, parsley, lemon rind and egg in a large bowl. Season with salt and pepper.
- Step 2Preheat oven to 180ºC. Remove the excess fat, giblets and neck from the turkey cavity. Wipe the turkey inside and out with paper towel. Run your fingers under the skin of the breast to loosen and create a large pocket. Press half the breadcrumb mixture into the pocket and spread evenly over the breast. Loosely fill the cavity with the remaining breadcrumb mixture. Use unwaxed white kitchen string to tie the legs together. Tuck the wings under. Place the turkey on a rack in a deep flameproof roasting pan. Brush the turkey with some melted butter. Pour the water into the base of pan. Cover the turkey with non-stick baking paper, then cover the dish tightly with foil. Roast for 1 hour.
- Step 3Remove the foil and paper. Brush the turkey with some more melted butter. Replace the paper and foil and bake for a further hour. Uncover the turkey and brush again with melted butter. Roast, uncovered, basting twice with the remaining melted butter, for a further 1 1/2 hours or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil and set aside for 30 minutes to rest. Transfer the turkey to a serving dish.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2762 kj
Energy
27g
Fat Total
8g
Saturated Fat
3g
Fibre
84g
Protein
206mg
Cholesterol
1057.51mg
Sodium
8g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
With a sweet nutty stuffing, this turkey tastes as brilliant as it looks as a table centrepiece.
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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