Recipe may contain gluten, peanuts, tree nuts, milk and soy.
This classic always looks impressive, yet very little effort is needed to produce a mouth-watering result. Follow these four steps for the perfect turkey with trimmings.
19 Ingredients
4 Method Steps
19 Ingredients
4.8kg turkey
1 large carrot, coarsely chopped
1 onion, coarsely chopped
2 lemons, quartered
1/2 bunch lemon thyme
60g butter, melted, cooled
Stuffing
300g white breadcrumbs, made from day-old bread
3/4 cup (120g) sultanas
2 cloves garlic, finely chopped
1/2 cup (70g) slivered almonds
150g parmesan, finely grated
1/4 cup flat-leaf parsley, chopped
1 tbsp lemon thyme, finely chopped
5 eggs, lightly beaten
100g butter, melted, cooled
Gravy
2 tbsp plain flour
1/4 cup (60ml) ruby port
2 cups (500ml) Massel chicken style liquid stock
100g quince paste
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4 Method Steps
Remove neck, chop into 5-6 pieces, place in a bowl with carrot and onion and refrigerate until required. Tuck wings under. Rinse turkey inside and out and pat dry with paper towels. Place on a tray in a cool place for 1 hour to bring to room temperature. Preheat oven to 180°C and position oven shelf to lowest level. For stuffing, mix dry ingredients in a bowl. Season to taste with salt and pepper, add eggs and butter, and stir to combine. Place all but 2 cups of stuffing into a greased, baking paper-lined, 1 litre loaf tin. Cover and refrigerate until ready to cook.
Stand turkey on its end and fill neck cavity (neck end) with remaining stuffing. Pull excess skin over stuffing and secure to underside using a skewer. Place turkey in a large, heavy-based roasting pan. Season body cavity to taste, then fill with lemons and thyme. Tie legs together with kitchen string. With another length of string, tie legs to parson's nose (the tail). Brush breasts and legs generously with butter. Season to taste.
Pour 1 cup of water into base of roasting pan. Cover turkey loosely with foil. Roast for 2 hours, basting with pan juices after 1 hour. Add neck and vegetables to pan. Roast, loosely covered with foil, for 30 minutes. Baste again then roast, uncovered, for 1 hour or until cooked. (To test, pierce thickest part of thigh with a skewer; turkey is cooked when juices run clear. Alternatively, use a meat thermometer - turkey is cooked when internal temperature reaches 80°C.) Transfer turkey to a platter and cover loosely with foil. Stand for 20-30 minutes to allow juices to settle.
Cook stuffing in loaf pan for 25-30 minutes or until golden. Meanwhile, for gravy, spoon off and discard fat from cooking juices in pan. Place pan over medium heat, scatter in flour and stir, removing caramelised pieces from base. Gradually stir in port, then chicken stock. Bring to the boil. Strain through a fine sieve into a saucepan. Add quince paste and any juices from the turkey platter. Stir over medium heat until paste melts and mixture boils. Season to taste. Reheat just before serving. Carve meat, lift away using carving fork and knife for support and place on to plates. Serve drizzled with warm gravy and slices of stuffing.
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Recipe Notes
How to get a perfect result: If your turkey is browning unevenly, shield the brown parts by wrapping them with small pieces of greased foil. Make things easy on yourself - cook at a moderate oven temperature for no longer than necessary, baste and rest the meat, and only fill one cavity with stuffing. That way you'll produce a succulent, burnished turkey - the perfect festive feast. Carving - To remove legs: hold turkey steady with a carving fork and cut skin at the thigh joint, close to the body. Bend thigh out and cut through joint to remove the entire leg in one piece. To cut legs in half: with the drumstick facing upwards, cut through the joint between drumstick and thigh. To carve leg meat: holding a drumstick, carve meat in downward slices around bone, and repeat with thighs. To slice breast meat: starting at the neck end, cut thin slices diagonally, including some stuffing. Sizes, cooking times and serves - Frozen turkeys are sold in sizes ranging from 20-80; fresh turkeys range from 30-60. A size 20 turkey weighs 2kg; a size 34 is 3.4kg, and so on. Select a small turkey, size 48-58. Bigger turkeys need large roasting pans and ovens and tend to dry out more. For a large crowd, consider cooking 2 smaller birds and using your barbecue as the second oven. To calculate how big a turkey you will need, allow 300g per person and up to 500g if you want leftovers. It is essential to sit the turkey at room temperature for 1 hour before cooking, or cooking times will be altered. As a general guide, an un-stuffed turkey will need 20 minutes of cooking time for every 500g; plus, add 15 minutes to the total. To calculate the cooking time for a stuffed turkey, include the weight of the stuffing with the weight of the bird. Fresh and frozen - Allow 2-3 days to thaw a frozen turkey. Remove packaging and pat dry with paper towels. Place turkey on a tray, cover with plastic wrap, and thaw in the lowest part of the fridge, away from cooked foods. Fresh turkeys should be purchased 2 days before cooking. Remove all packaging and pat the turkey dry with a paper towel. Place on a large plate, cover with foil and refrigerate in the lower part of the fridge. Tips and tricks - If your oven is occupied, consider using your barbecue. Place turkey in a doubled, disposable aluminium tray, ensuring that there is a 3cm space between the top of the turkey and the barbecue lid when closed. To make the most flavoursome breadcrumbs, use a loaf of day-old ciabatta or other Italian-style bread, or sourdough bread. Remove crusts and chop into small pieces, then process in a food processor until crumbs form. Any leftover breadcrumbs can be frozen for up to 1 month. The turkey should not be stuffed in advance for bacterial reasons. For the same reason, stuffing should be cold before using. When stuffing, pack it in loosely, as it will expand during cooking. Stuff only the neck end, as stuffing both cavities creates a very dense mass and the danger that sufficient heat will not reach the stuffing and/or the bird will dry out.
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