Have yourself a merry little Christmas with this traditional festive turkey.
Ingredients
- 4.8kg whole turkey
- 50g butter, softened
Apricot and hazelnut stuffing
- 50g butter
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 cup dry-roasted hazelnuts, chopped
- 1 1/2 cups dried apricots, sliced
- 1 cup fresh coriander leaves
- 4 cups fresh breadcrumbs
- 1 egg, lightly beaten
Equipment
- You'll need unwaxed kitchen string
Method
- Step 1Make Apricot and hazelnut stuffing: Melt butter in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Cool 5 minutes. Transfer to a bowl. Add hazelnuts, apricot, coriander, breadcrumbs and egg. Mix well to combine.
- Step 2Preheat oven to 180C/160C 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. Loosely 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 roasting pan. Pour 1 1/2 cups cold water into pan. Rub turkey all over with butter. Season with salt and pepper. Cover pan tightly with greased foil. Roast for 2 hours. Remove foil. Roast for 1 hour 20 minutes, basting with pan juices after 1 hour, or until browned and juices run clear when thigh is pierced with a skewer. Cover loosely with foil. Stand for 10 minutes. Serve.
- High protein
- Low carb
- Lower gi
Nutrition
3461 kj
Energy
32g
Fat Total
11g
Saturated Fat
6g
Fibre
97g
Protein
317mg
Cholesterol
1417.57mg
Sodium
15g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
How to stuff a turkey: Loosely fill neck cavity with stuffing. Secure skin with toothpicks. Loosely fill large cavity of turkey with remaining stuffing. Secure skin over filled turkey cavity with toothpicks. Tie legs together with unwaxed kitchen string to secure.
- Author: Kim Coverdale
- Image credit: Craig Wall
- Publication: Taste.com.au
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