It’s that time of year, when roasts turkeys and hams abound. Our Roast Turkey with Stuffing will make your Christmas affair not only a traditional one but also one of smiles.
Time: 3–5 hours
- 1 turkey (about 4.5–6kg)
- 6 slices bread
- 2 tablespoons butter
- 1 cup mushrooms, chopped
- 1/2 cup celery, chopped
- 1/2 cup brown onion, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried tarragon
- 1/2 teaspoon paprika
- pinch ground nutmeg
- pinch freshly ground pepper
In a food processor, process the bread to make breadcrumbs.
In a pan over medium to high heat, melt the butter, then add the mushrooms, celery, onion and parsley and cook for about five minutes, until the vegetables are softened. Let cool, then stir in the tarragon, paprika, nutmeg and pepper. Stir in the breadcrumbs.
Stuff and roast turkey:
Preheat the oven to 160°C.
Rinse and dry the turkey cavity and then stuff loosely with the prepared stuffing.
Close cavity by crossing the legs and tying the ends with string, so legs are close to the body. Turn the wings back, tuck the under the bird and secure with skewers. Place in roasting pan, breast side up, and insert a meat thermometer into the thigh.
Roast until the thermometer reads 85°C or until juices run clear – about three hours for a 4.5kg-sized turkey (general rule is to allow 18–20 minutes roasting time per 500g of turkey). If the breast starts to brown too much, cover with foil.
Remove from oven and rest the turkey for about 15 minutes before serving with your favourite side dishes.