Ingredients
- 30g butter
- 4 pancetta slices, finely chopped
- 1 leek, white part only, thinly sliced
- 2 garlic cloves, crushed
- 2 cups (140g) fresh sourdough breadcrumbs (made from day-old bread)
- 1 granny smith apple, cored, finely chopped
- 1/2 cup (55g) walnut halves, coarsely chopped
- 2 tablespoons finely shredded fresh sage
- 1 egg, lightly whisked
- 4kg (size 40) fresh turkey or thawed frozen turkey, neck removed
- 50g butter, extra, melted
- 2 tablespoons plain flour
- 1 cup (250ml) dry white wine
- 1 cup (250ml) Massel chicken style liquid stock
- Roast potato, to serve
- Roast pumpkin, to serve
- Steamed green beans, to serve
Method
- Step 1Melt 20g of the butter in a medium frying pan over medium-high heat until foaming. Add the pancetta, leek and garlic and cook, stirring, for 5 minutes or until leek softens. Transfer to a heatproof bowl. Add the breadcrumbs, apple, walnut, sage and egg and stir until well combined. Season with salt and pepper.
- Step 2Preheat oven to 180°C. Rinse the turkey inside and out under cold, running water. Pat dry with paper towel. Fill the cavity with breadcrumb mixture. Tie the legs together with unwaxed white kitchen string. Tuck the wings under. Pour 1 to 2 cups of water into a roasting pan. Place turkey, breast-side up, into the pan. Brush with extra butter and cover with foil.
- Step 3Roast in oven for 2 hours, basting every 30 minutes. Uncover and roast for a further 1 hour or until cooked through. (To test, pierce thickest part of thigh with a skewer; turkey is cooked when juices run clear. Alternatively, use a meat thermometer – turkey is cooked when the internal temperature reaches 80°C.) Transfer turkey to a platter. Remove string. Cover with foil and set aside for 20 minutes to rest and allow juices to settle.
- Step 4Strain the pan juices into a heatproof jug. Melt the remaining butter in the roasting pan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add the pan juices, wine and stock and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until gravy boils and thickens. Taste and season with salt and pepper. Strain into a serving jug. Place the turkey on a large serving platter and serve with gravy, along with roast pumpkin, potato and steamed green beans.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2073 kj
Energy
21g
Fat Total
7g
Saturated Fat
2g
Fibre
62g
Protein
162mg
Cholesterol
968.06mg
Sodium
3g
Carbs (sugar)
11g
Carbs (total)
Notes
If using a frozen turkey, ensure it is thoroughly defrosted before cooking. Defrost slowly in the fridge 1-2 days ahead – depending on the size of your turkey.
Use breadcrumbs from stale bread for the stuffing; they will absorb more of the turkey juices while cooking and retain the delicious flavours.
Serve with cranberry sauce if desired, or make your own cranberry relish. To make cranberry sauce, cook frozen cranberries and fresh orange juice in a saucepan over medium heat. Add sugar to taste and cook, stirring, until sugar dissolves. Serve warm.
- Author: Sarah Hobbs
- Image credit: Rob Palmer
- Publication: Notebook: