Lift your Christmas dinner to all-new heights with a modern take on turkey.
Prep: 30 mins (+ resting) Cook: 3 hours Serves: 8 people
- 4.5 kg whole turkey, trimmed
- 2 tbsps olive oil
- 2 cups water
- Gravy, to serve
PORT & CRAISIN STUFFING
- 15 g butter
- 3 rashers rindless bacon, chopped
- 1 onion, chopped
- 1 stalk celery, trimmed, diced
- 2 garlic cloves, crushed
- ½ cup port
- 2 tbsps chopped rosemary leaves
- 4 cups fresh breadcrumbs
- ½ cup craisins
- ½ cup frozen or fresh pitted cherries, chopped
- ⅓ cup finely chopped pistachios
- 2 tbsps chopped parsley
Preheat oven to moderate, 180 C.
Pat turkey dry with paper towel.
PORT & CRAISIN STUFFING: In a frying pan, melt butter. Saute bacon, onion, celery and garlic 4 to 5 mins. Add port and rosemary. Cook 1 to 2 mins. Transfer to a large bowl. Cool. Season to taste. Mix in breadcrumbs, craisins, cherries, pistachio and parsley.
Press stuffing into turkey cavity. Secure open cavity with a skewer. Using kitchen string, tie legs together.
Place turkey on a wire rack in a large baking dish. Tuck wings under body. Brush all over with oil and season to taste. Pour water into dish. Cover with foil.
Bake 2 hours. Remove foil. Bake 30 to 40 mins until cooked through. Rest, covered. Carve and serve with potatoes or salad, if preferred. Drizzle over gravy made from pan juices.
Recipe & Photo: BauerSyndication.com.au