Name: Turkey with orange macadamia stuffing
Prep time: 30 min
Cook time: 160 min
Total time: 190 min
Yield: 10
Ingredients: 1 (4 kg) whole turkey; 60 gram butter, melted; 2 cup (500ml) chicken stock; 1/2 cup water; Orange macadamia stuffing; 2 tablespoon unsalted butter; 1 large onion, finely chopped; 6 cup (420g) fresh white breadcrumbs; 1 orange, rind grated; 3/4 cup (185ml) orange juice; 1/2 cup mixed herbs, such as parsley, thyme and tarragon; 1/2 cup (70g) chopped macadamias; 1 egg, lightly beaten

Ingredients

1 (4 kg) whole turkey

60 gram butter, melted

2 cup (500ml) chicken stock

1/2 cup water

Orange macadamia stuffing

2 tablespoon unsalted butter

1 large onion, finely chopped

6 cup (420g) fresh white breadcrumbs

1 orange, rind grated

3/4 cup (185ml) orange juice

1/2 cup mixed herbs, such as parsley, thyme and tarragon

1/2 cup (70g) chopped macadamias

1 egg, lightly beaten

Method

1.Preheat oven to 180°C (160°C fan forced). To make orange macadamia stuffing, melt butter in a frying pan on medium heat and cook onion for 5 minutes, stirring, until soft. Transfer to a large bowl and add remaining ingredients. Season to taste and mix thoroughly. Add a small amount of milk or cream if stuffing doesn’t hold together.

2.Remove neck from turkey, if necessary, and keep for gravy. Pat turkey inside and out with paper towel. Spoon half of stuffing into body cavity.

3.Spoon some of stuffing into crop (neck) end, without packing it too tightly. Bring neck flap over stuffing to back and secure with a small skewer. Press outside of breast to mould stuffing to original shape of turkey. Place any remaining stuffing into cavity.

4.Shape turkey with hands and fold each wing back and underneath to secure . To truss, place turkey on its back and run string around wings and underneath to cross over back. Bring string up to tie legs together. Keep legs close to body.

5.Place turkey on a rack in a baking dish and pour stock and water into pan. Brush turkey with butter and season. Cover with alfoil, seal around edges of baking dish. Roast turkey for 1 hour, then remove foil.

6.Roast for another 1 hour 40 minutes, basting regularly with pan juices, until tender and golden brown. A meat thermometer inserted into thickest part of thigh will be 80°C (60°C fan forced). If you don’t have a thermometer, pierce thickest part of thigh with a fork or fine skewer. If fork goes in easily and juice runs out clear, turkey is cooked. if juice has a pink tinge, cook longer. Another useful guide is to gently wiggle drumsticks – they should move up and down easily.

Cooking a whole turkey will take about 40 minutes per kilogram. Don’t stuff the turkey until you’re ready to roast it, as bacteria can grow inside a stuffed turkey waiting to be cooked. Trussing a turkey by tying the legs and wings together helps to give the bird a tight look and nicer presentation. It isn’t necessary For cooking, and can actually mean the legs and wings take longer to cook, as the bird is pressed against itself. The resting period helps the meat to firm up and makes carving easier.
Note

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