- 5kg whole turkey
- 2 lemons, quartered
- 1 onion, coarsely chopped
- 1 large carrot, coarsely chopped
- 2 tablespoons plain flour
- 125ml (1/2 cup) dry marsala
- 500ml (2 cups) Massel chicken style liquid stock
- 100g Maggie Beer cabernet paste or quince paste
Italian pork stuffing
- 250g fresh breadcrumbs, made from day-old ciabatta
- 300g pork fillet, finely chopped
- 1 apple, peeled, coarsely grated
- 2 cloves garlic, finely chopped
- 100g slivered almonds
- 100g parmesan, finely grated
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon finely chopped thyme, plus 8 sprigs thyme extra
- 5 eggs, lightly beaten
- 100g butter, melted, cooled
- Step 1Remove turkey neck and reserve. Rinse turkey inside and out and dry with paper towels. Preheat oven to 170C and position oven shelf to its lowest level.
- Step 2Meanwhile, for stuffing, combine breadcrumbs, pork, apple, garlic, almonds, parmesan, chopped herbs, 1 teaspoon sea salt and freshly ground black pepper. Stir in eggs and half the butter. Loosely place all but 2 cups stuffing into a baking paper-lined 1-litre loaf tin, then cover and refrigerate until ready to cook.
- Step 3Fill the small cavity (neck end) of the turkey with remaining stuffing, pull excess skin over stuffing and secure to underside of turkey with a wooden skewer. Place turkey in a large, heavy-based roasting pan, fill the large cavity with lemons and thyme sprigs, then tie the legs and parson’s nose together with string. Brush turkey generously with remaining melted butter and season.
- Step 4Place turkey neck, chopped onion and carrot around turkey, then pour in 250ml (1 cup) water. Cover turkey loosely with foil and roast for 2 1/2 hours, basting halfway through, then roast, uncovered, for a further hour or until cooked. The turkey is cooked when the thickest part of the thigh is pierced with a skewer and the juices run clear with no signs of blood. Transfer turkey to a platter, cover loosely with foil and leave to rest for 30 minutes.
- Step 5Meanwhile, cook stuffing in loaf pan for 30 minutes or until golden.
- Step 6Meanwhile, for marsala gravy, place roasting pan over medium heat, sprinkle over flour, then gradually stir in marsala, followed by chicken stock, and bring to a boil. Strain mixture through a fine sieve into a saucepan. Add cabernet paste and any juices that have collected on the platter. Stir over medium heat until paste is melted and mixture boils. Season to taste. Reheat just before serving.
- Step 7Serve turkey carved with slices of stuffing and warm gravy.
- High protein
- Low carb
- Lower gi
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Mark Roper
- Publication: Vogue Entertaining + Travel