Turkey with lemon parsley stuffing

1.To make lemon parsley stuffing; melt butter in large frying pan; cook celery, onion and garlic, stirring, until fragrant. Combine onion mixture in large bowl with remaining ingredients.

2.Preheat oven to 180°C (160°C fan-forced).

3.Discard neck from turkey; rinse turkey under cold water, pat dry with absorbent paper. Fill neck cavity loosely with stuffing; use toothpicks to secure skin over opening. Fill large cavity loosely with stuffing; tie legs together with kitchen string, tuck wing tips under turkey. (Reserve enough stuffing to make 12 mini muffins, see step 6.)

4.Place turkey on oiled wire rack in large flameproof baking dish. Brush turkey with half the butter. Rub a little salt into skin. Pour the water into the dish. Cover dish tightly with greased foil; roast 2 hours. Uncover turkey; brush with remaining butter. Roast, uncovered, 1 hour or until browned all over and cooked through, brushing with pan juices every 20 minutes. Remove turkey from dish, cover; stand 20 minutes.

5.Increase oven temperature to 240°C (220°C fan-forced).

6.Oil 12-hole (1-tablespoon/20ml) mini muffin pan. Place 1 tablespoon of reserved seasoning into each hole. Bake about 10 minutes.

7.For gravy, pour juices from baking dish into medium heatproof jug; reserve 2 tablespoons of fat from the top. Heat fat in same baking dish, add flour; cook, stirring, until well browned. Gradually stir in reserved pan juices and stock; bring to the boil, stirring, until gravy thickens. Stir in jelly and mint. Strain into heatproof jug.

8.Serve turkey with muffins and gravy.