Roast turkey for christmas

Roast turkey for christmas

By
From
The Margaret Fulton Cookbook
Serves
8-10
Photographer
Geoff Lung

Turkey is an all-time favourite for Christmas with its two stuffings, crispy skin, moist tender white meat and richly flavoured dark meat, plenty of gravy and crispy roast potatoes. Order the turkey well before you need it. If buying a frozen turkey, you will need to collect it 3 days in advance.

Ingredients

Quantity Ingredient
1 x 3.5-4kg turkey, whole
1 quantity Pork, apple and pistachio stuffing
1 quantity Parsley and lemon stuffing
2 tablespoons butter
freshly ground pepper
Turkey gravy

Method

  1. If frozen, thaw turkey completely by leaving on a large plate, still in the wrapper, in the refrigerator for at least 2 days (the slower the better). Remove giblets if any from cavity. Wipe thoroughly dry with paper towels. Spoon the pork stuffing inside the crop (breast) and press outside of breast to mould to a good shape. Bring neck flap over to the back and secure it with a poultry pin or small skewer.
  2. Preheat the oven to 160°C. Spoon the parsley and lemon stuffing into body cavity. Shape bird nicely with both hands. Place turkey on its back, legs facing you. Place centre of piece of string below breast at neck end, bring ends down over wings then down underneath the bird. Cross string underneath, then bring it forward and up, to tie ends of drumsticks and parson’s nose together. Wipe bird with a paper towel and spread the 2 tablespoons butter over, being sure to cover breast and legs well. Season with a little pepper. Place on a rack in a large baking dish, propping up legs with crumpled foil if necessary. Cover pan with a tent of greased foil.
  3. Roast until done, about 2–2 1/2 hours. Baste every 25 minutes with juices in dish and remove foil for last 30 minutes to allow turkey to brown. Remove the turkey to a heated serving platter or carving board and allow to rest in a warm place for 20–30 minutes while finishing off vegetables and gravy.
  4. Carve the bird, serving a little white and a little dark meat to each person with some stuffing. Serve the vegetables in separate dishes, letting everyone help themselves. Have a jug of gravy for those who like plenty and a bowl of cranberry sauce, if liked.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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