- cooking juices (from cooked turkey)
- 2 tablespoon plain flour
- 1 1/2 cup reduced-salt chicken stock
- 1 tablespoon olive oil
- 250 gram speck or streaky bacon, rind removed and diced
- 1 brown onion, chopped finely
- 2 garlic cloves, chopped
- 1 tablespoon lemon thyme leaves
- 2 1/2 cup fresh breadcrumbs(don't use packaged dried breadctumbs)
- handful flat-leaf parsley, chopped roughly
- 3/4 cup unsalted macadamia nuts, chopped roughly
- 1/2 cup dried cranberries, separated
- cracked black pepper
- 2 tablespoon duck fat or vegetable oil sea salt flakes
- baby spinach leaves, to serve
- 1Before preparation Remove turkey from fridge 30 mins prior to cooking. Preheat oven to 200°C(180°C fan forced).
- 2To make stuffing heat olive oil in frying pan over medium high heat. Cook bacon and onion for 10 mins or until bacon starts to colour, stirring occasionally. Add garlic and lemon thyme; cook for 2mins, stirring occasionally. Remove from heat and stir through breadcrumbs.
- 3Add parsley, macadamia nuts, cranberries and pepper to stuffing mix; stir to combine. Allow to cool.
- 4Prepare turkey Fill cavity of bird with stuffing. Cross legs and tie together using twine. Dry skin with paper towel, then rub with duck fat or vegetable oil and sea salt.
- 5Place breast side down in baking tray, cover with foil and roast for 2 hours. Remove foil, turn breast side up, baste with cooking juices and continue to cook uncovered for 1 to 1 1/2 hours until cooked through and skin is crisp.
- 6Remove turkey from oven and place on platter to rest for 30 mins. (To make sure turkey is cooked, insert skewer into thickest part of thigh. If juices run clear, turkey is ready; if not, return to the oven and check at 20 min intervals). Serve rested turkey on a bed of baby spinach for carving.
Equipment paper towel; food processor (for breadcrumbs) sharp knife; frying pan; wooden spoon; large baking dish; butchers twine; foil; skever; sleve; whishk 5kg (size 50) turkey, rinsed well inside and out, then patted dry Roasting the turkey upside down for most of the cooking time will ensure lovely moist breast meat. The duck fat (available in tubs from delis and supermarkets) adds extra richness to both the turkey and the gravy.
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