Honey-glazed turkey with orange-pecan stuffing and kumara mash

  • 2 hrs 30 mins cooking
  • Serves 8
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Honey-glazed turkey with orange-pecan stuffing and kumara mash
  • 4.5 kilogram turkey
  • 2 (480g) oranges, unpeeled, coarsely chopped
  • 1 cup (250ml) water
  • 2 cup (500ml) chicken stock
  • 1/2 cup (125ml) bourbon
  • 50 gram butter, melted
  • 2 tablespoon orange juice
  • 1/2 cup (175g) honey
  • 2 tablespoon plain flour
Orange pecan stuffing
  • 20 gram butter, plus 40g extra, melted
  • 1 (200g) brown onion, finely chopped
  • 4 cup (280g) stale breadcrumbs
  • 1 cup (120g) coarsely chopped toasted pecans
  • 1 tablespoon finely grated orange rind
  • 2 tablespoon orange juice
  • 1/2 cup (125ml) water
  • 2 eggs, lightly beaten
Kumara mash
  • 3 (750g) kumara, coarsely chopped
  • 4 (800g) potatoes, coarsely chopped
  • 1/3 cup (80ml) chicken stock
  • 60 gram butter, melted


Honey-glazed turkey with orange-pecan stuffing and kumara mash
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Discard neck from turkey. Rinse turkey under cold water; pat dry inside and out with absorbent paper. Tuck wings under turkey and fill large cavity with orange. Tie the legs together with kitchen string.
  • 3
    Place water, stock and bourbon into large flameproof baking dish. Place turkey on oiled wire rack over dish. Brush turkey all over with butter; cover dish tightly with two layers of oiled foil. Roast 2 hours 10 minutes.
  • 4
    In a small bowl, combine orange juice and honey. Uncover turkey; brush with half of the honey mixture. Roast, uncovered, about 50 minutes or until browned all over and cooked through, brushing frequently with remaining honey mixture. Remove turkey from dish; cover, stand 20 minutes.
  • 5
    Meanwhile, to make orange-pecan stuffing, melt butter in medium frying pan; cook onion, stirring, until soft. Combine onion in medium bowl with breadcrumbs, nuts, rind, juice, water, melted butter and egg. Roll 2 tbsp of the mixture into balls; place on oiled tray. Bake, uncovered, in oven about 20 minutes or until browned lightly.
  • 6
    To make kumara mash, boil, steam or microwave kumara and potato, together, until tender. Drain. Meanwhile, heat stock in small saucepan until hot. Mash potato and kumara in large bowl until smooth. Stir in hot stock and butter.
  • 7
    Strain turkey juices from dish into large jug. Skim 2 tbsp of the oil from juices; return oil to dish. Add flour to dish; cook, stirring, until mixture bubbles and browns. Add juices; cook, stirring, until gravy boils and thickens. Strain gravy into same jug.
  • 8
    Serve turkey with stuffing and mash.

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