Nail the turkey and you have Christmas sorted! Here’s the best recipe we could find for your bird. Move over Martha!
Serves: 8 – 12
Preparation Time: 35 minutes
Cooking Time: 2 hours 25 minutes
½ cup Sunbeam Raisins
80g Sunbeam Pistachios
200g Angus Park Australian Apricots, chopped
1 large 4kg whole turkey
2 tbs butter
1 onion, finely diced
2 cups fresh white breadcrumbs
¼ cup chopped parsley
Juice and rind of one lemon, reserve juiced halves
1 egg, lightly beaten
¼ cup olive oil
¼ cup melted butter
Kitchen string and skewers
Preheat oven to 200C.
1. To prepare turkey, pat down with paper towel and remove the neck. Using a spoon, begin at the neck cavity and gently ease the skin away from the breast.
2. In a small frying pan melt butter, add onion and cook for 2 minutes. Place in a large bowl along with breadcrumbs, apricots, raisins, pistachios, parsley, lemon, egg and season with salt and pepper. Mix well to combine.
3. Loosely fill the prepared neck cavity of the turkey with stuffing and press over the exterior of the turkey to shape. Fill the body cavity with juiced lemon halves. Thread a skewer through the skin at each cavity opening to secure, tuck wings underneath and fix wings and legs with kitchen string to secure. Cover with a clean dry tea towel and allow too rest for 1 hour on bench.
4. Place turkey on a greased baking tray, brush with combined olive oil and melted butter and season with sea salt and pepper. Cover stuffed turkey breast section with foil to avoid burning while cooking and bake for 2 hours. Remove foil and cook for 20 minutes. Remove from oven and allow too rest for 10 minutes. Serve cut into thick slices with your preferred sides.
Recipe courtesy of Sunbeam
Foods 2009 40 page online Christmas Recipe Book, visit www.sunbeamfoods.com.au