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our gift to you

Feed them right from the start


Roast Turkey with Stuffing

Serves: 6-8|Prep: 20 minCook: 120-150 min

Serves: 6-8|Prep: 20 minCook: 120-150 min

Making the perfect roast for your family around Christmas (or whatever the celebration!) can be nerve-wracking! But that’s where I come in. Here’s my tried and tested Roast Turkey recipe with a veggie-packed stuffing that will leave the family begging for seconds.

Ingredients

Method


Turkey:
9lb whole turkey, giblets and neck discarded
2 tsp sea salt flakes
1 tsp cracked pepper
4 tbsp unsalted butter, melted
2 tbsp extra virgin olive oil
2 cups chicken stock


Stuffing:
4 tbsp unsalted butter
4 cups whole meal spelt sourdough, cubed
2 yellow onions, chopped
3 garlic cloves, chopped
1 cup sweet potato, peeled and cubed
1 green apple, peeled, cored and cubed
3 tbsp mixed, finely chopped herbs (parsley, rosemary, sage, thyme, lemon verbena)
1. Rinse the turkey with water and pat dry with paper towel. Place turkey breast-side up in the middle of a roasting tray. Set aside for an hour to come to room temperature.
2. Preheat the oven to 420°F conventional or 390°F fan-forced.
3. For the stuffing, melt the butter in a saucepan over a medium heat.
4. Add onions and sauté for 2-3 mins. Allow to cool slightly.
5. In a large bowl, combine butter-onion mixture with rest of the stuffing ingredients.
6. Season the turkey cavity at both ends. Stuff some of the stuffing into the main cavity but be careful not to pack it in. Stuff the smaller cavity at the neck end, again leaving a little space.
7. Combine melted butter and oil and brush over turkey.
8. Add chicken stock to roasting tray.
9. Roast turkey on the middle shelf of the oven for 30 mins or until slightly golden on top.
10. Reduce oven temperature to 330°F (300°F fan-forced) and roast for 1 ½ -2 hours, rotating the roasting tray twice and brushing the turkey with the stock every 15-20 mins. To test the turkey is cooked through, insert a meat thermometer into the thickest part of the thigh. It should be 160°F.
11. Remove from oven and leave it to rest, lightly covered with foil or baking paper for 30 mins.
12. Carve the turkey and serve on warm plates with the stuffing and remaining sauce.

Tip:
Serve immediately, store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.


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