This Christmas classic gets special treatment with a nutty, sage-spike stuffing.
Ingredients
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons olive oil
- 80g butter
- 1 tablespoon Dijon mustard
- 1 large brown onion, finely chopped
- 200g bacon, rind removed, coarsely chopped
- 95g (1/2 cup) raisins
- 60g (1/2 cup) coarsely chopped walnuts
- 1/4 cup chopped fresh sage
- 210g (3 cups) fresh sourdough breadcrumbs (made from day-old bread)
- 1 teaspoon finely grated orange rind
- 1 egg, lightly whisked
- 5.5kg whole fresh turkey or thawed frozen turkey
- 500ml (2 cups) water
Gravy
- 40g (1/4 cup) plain flour
- 185ml (3/4 cup) dry white wine
- 750ml (3 cups) Massel chicken style liquid stock
- 1 tablespoon Worcestershire sauce
Method
- Step 1Stir the orange juice, oil and 30g butter in a small saucepan over low heat until butter melts. Remove from heat. Whisk in mustard.
- Step 2Melt the remaining butter in a large frying pan over medium-low heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the bacon and cook, stirring occasionally, for 5 minutes or until golden. Stir in raisins, walnuts, sage, breadcrumbs and orange rind. Transfer to a medium bowl. Season with salt and pepper. Set aside to cool slightly. Stir in the egg.
- Step 3Preheat oven to 180°C. Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel. Loosely fill the cavity with stuffing. Tie the legs together with unwaxed kitchen string. Tuck the wings under. Place the turkey on a rack in a deep roasting pan.
- Step 4Brush with a little orange juice mixture. Pour the water into base of pan. Cover turkey with baking paper. Cover the pan tightly with foil. Roast for 1 hour. Remove foil and paper. Brush the turkey with orange juice mixture. Replace paper and foil. Roast for a further 1 hour. Uncover the turkey and brush with orange juice mixture. Pour out any liquid in base of pan. Roast turkey, uncovered, for a further 1 1/2 hours, brushing twice, or until golden and juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer turkey to a serving dish. Cover with foil and set aside for 30 minutes to rest.
- Step 5To make the gravy, drain the excess fat from the roasting pan, reserving 60ml (1/4 cup) fat in the pan. Place over medium heat. Add the flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Gradually whisk in the wine and stock. Cook over medium heat, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 8-10 minutes or until the gravy boils and thickens. Stir in Worcestershire sauce. Season with salt and pepper. Transfer to a serving jug and serve with the turkey.
- High protein
- Low carb
- Lower gi
Nutrition
3025 kj
Energy
29g
Fat Total
11g
Saturated Fat
2g
Fibre
89g
Protein
291mg
Cholesterol
1792.68mg
Sodium
10g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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