Ingredients
Wild rice seasoning
Slow-roasted turkey
Method
1.To make wild rice seasoning, heat butter in large frying pan, add onion and garlic; cook, stirring, until onion is soft. Add wild rice; cook, stirring, 1 minute. Add wine; simmer, covered, 10 minutes or until almost all the liquid is absorbed. Add the water; simmer, covered, about 10 minutes or until liquid is absorbed. Add basmati rice; cook, stirring, 1 minute. Add stock; simmer, covered, 10 minutes or until all liquid is absorbed and rice is tender. Stir in zucchini, rind and thyme; cool. Add breadcrumbs; mix well.
2.Preheat oven to 150°C (130°C fan-forced).
3.Discard neck from turkey. Rinse turkey under cold water, pat dry inside and out. Fill neck cavity with seasoning; secure skin over opening with toothpicks. Fill large cavity with seasoning; tie legs together with kitchen string, tuck wing tips under turkey.
4.Place turkey on oiled wire rack in flameproof baking dish. Dip muslin in melted butter and place it over turkey. Add the water to baking dish, cover dish with foil. Roast 4 hours.
5.Remove foil and muslin from turkey, brush with pan juices. Increase oven temperature to 200°C (180°C fan-forced); roast 30 minutes or until turkey is cooked. Cover, stand 20 minutes.
6.Drain pan juices into large jug; skim fat from top, discard. You need 2 cups of pan juices for the gravy.
7.Place baking dish over medium heat, melt butter, add flour; cook, stirring, until well browned. Stir in port, reserved juices and stock; cook, stirring, until mixture boils and thickens. Strain into large jug. Serve turkey with gravy.
