Go traditional this Christmas with a golden roast turkey filled with orange and marmalade stuffing.
Ingredients
- 4kg turkey (see note)
- 2 cups Massel chicken style liquid stock
- 60g butter, melted
Orange and pistachio stuffing
- 40g butter
- 1 large brown onion, finely chopped
- 6 cups fresh breadcrumbs
- 1 1/2 teaspoons finely grated orange rind
- 3/4 cup orange juice
- 1/2 cup chopped mixed herbs (such as flat-leaf parsley leaves and fresh mint leaves)
- 1/2 cup chopped pistachio kernels
- 1 egg, lightly beaten
White wine gravy
- 2 tablespoons Gravox chicken
- 1/2 cup white wine
- 2 cups Massel chicken style liquid stock
Equipment
- You'll need unwaxed kitchen string.
Method
- Step 1Make orange and pistachio stuffing: Melt butter in a frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to a large bowl. Add breadcrumbs, orange rind, orange juice, herbs, pistachios and egg. Season with salt and pepper. Stir until well combined.
- Step 2Preheat oven to 180°C/160°C fan-forced. Remove and discard neck from turkey. Rinse turkey (including cavity) under cold water. Pat dry inside and out with paper towel. Loosely fill neck cavity with stuffing. Using toothpicks, secure skin over neck cavity to enclose stuffing. Fill large cavity with remaining stuffing. Secure skin over cavity with toothpicks. Tie legs together with kitchen string. Tuck wings under turkey.
- Step 3Place turkey on a greased wire rack in a large, flameproof roasting pan. Pour stock and 1/2 cup cold water into pan. Brush turkey with melted butter. Season with salt and pepper. Cover pan tightly with lightly greased foil. Roast turkey for 1 hour. Remove foil. Roast for a further 1 hour 40 minutes, basting turkey frequently with pan juices, or until turkey is golden and juices run clear when thigh is pierced with a skewer (add more water to pan if stock mixture dries up). Transfer turkey to a platter or board. Cover loosely with foil. Stand for 15 minutes.
- Step 4Meanwhile, make White wine gravy: Skim liquid from pan, leaving 1/4 cup in pan. Place pan over high heat. Add gravy powder. Cook, stirring, for 3 to 4 minutes or until bubbling. Slowly add wine, stirring until smooth. Bring to the boil. Slowly add stock. Bring to the boil. Reduce heat. Simmer for 5 to 10 minutes or until thickened. Season with salt and pepper.
- Step 5Remove and discard string and toothpicks from turkey. Serve with stuffing and gravy.
Nutrition
2966 kj
Energy
25.7g
Fat Total
10.5g
Saturated Fat
3.3g
Fibre
80.9g
Protein
279mg
Cholesterol
2445mg
Sodium
42.1g
Carbs (total)
All nutrition values are per serve
Notes
If your turkey is frozen, thaw in fridge for approximately 3 days. Once thawed, leave in fridge until ready to cook.
Christmas leftover tip: Toss chopped turkey with dried cranberries, fresh herbs and couscous.
- Author: Lucy Nunes
- Image credit: Andrew Young
- Publication: Super Food Ideas
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