Quick & Easy

Traditional Christmas turkey with forcemeat stuffing

You just can't go wrong with this traditional Christmas turkey with forcemeat stuffing of onion, bacon, pork, chicken, breadcrumbs, parsley, pistachios and tarragon.
traditional turkey with forcemeat stuffing
3H 50M


Forcemeat stuffing


1.Make forcemeat stuffing. Melt butter in medium frying pan; cook onion and bacon, stirring, until onion softens. Cool. Using hand, combine onion mixture in large bowl with remaining ingredients. Season.
2.Preheat oven to 180°C/350°F.
3.Discard neck from turkey. Rinse turkey under cold water; pat dry inside and out with absorbent paper. Fill neck cavity loosely with stuffing; secure skin over opening with toothpicks. Fill large cavity loosely with remaining stuffing; tie legs together with kitchen string.
4.Place turkey on oiled wire rack in large shallow baking dish, tuck wings under body; pour the water into dish. Brush turkey all over with half the butter; cover dish tightly with two layers of greased foil. Roast 2 hours. Uncover turkey; brush with remaining butter. Roast, uncovered, about 45 minutes or until browned all over and cooked through. Remove turkey from dish, cover turkey; stand 20 minutes.
5.Pour juice from dish into large jug; skim 2 tablespoons of the fat from juice, return fat to same dish. Skim and discard remaining fat from juice. Add flour to dish; cook, stirring, until mixture bubbles and is well browned. Gradually stir in stock, wine and remaining juice; bring to the boil, stirring, until gravy boils and thickens. Strain gravy into serving jug or gravy boat. Serve turkey with gravy.

To test if turkey is cooked, insert a skewer sideways into the thickest part of the thigh then remove and press flesh to release the juices. If the juice runs clear, the turkey is cooked. Alternatively, insert a meat thermometer into the thickest part of the thigh, without touching bone; it should reach 90°C/190°F.


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