- 4kg whole turkey
- 2 cups Massel chicken style liquid stock
- 60g butter, melted
Peach, pistachio and orange stuffing
- 80g butter
- 1 large red onion, finely chopped
- 4 1/2 cups fresh breadcrumbs
- 1/2 cup finely chopped dried peaches
- 1/3 cup chopped pistachios
- 3 teaspoons finely grated orange rind
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1 egg, lightly beaten
- 2 tablespoons plain flour
- 2 cups chicken stock
- You need unwaxed kitchen string and toothpicks for this recipe
- Step 1Make Peach, pistachio and orange stuffing: Melt butter in a frying pan over medium heat. Add onion. Cook, stirring, for 10 minutes or until softened. Transfer to a heatproof bowl. Stand for 5 minutes to cool. Add breadcrumbs, peaches, pistachios, rind, parsley and egg. Season with salt and pepper. Stir until combined.
- 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. 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 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 stock to pan if stock dries up). Cover with foil. Stand for 15 minutes. Transfer to a platter.
- Step 4Make Gravy: Skim fat from pan, leaving 1/4 cup juices. Place pan over high heat. Add flour. Cook, stirring, for 3 minutes or until bubbling. Slowly add stock. Stir until smooth. Bring to the boil. Reduce heat to medium- low. Simmer, stirring, for 10 minutes or until thickened. Season with salt and pepper.
- Step 5Remove and discard string and toothpicks from turkey. Serve with stuffing and gravy.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Turn leftover turkey into a salad the next day. Add watercress, chopped iceberg lettuce, avocado, red onion and French dressing.
- Author: Kim Coverdale & Claire Brookman
- Image credit: Craig Wall
- Publication: Super Food Ideas