Lemon parsley seasoning
- 125 gram butter
- 2 trimmed celery stalks, chopped finely
- 8 green onions (green shallots), chopped finely
- 2 clove garlic, crushed
- 6 cup (420g) coarse fresh, white breadcrumbs
- 1 cup coarsely chopped fresh flat-leaf parsley
- 1 tablespoon finely grated lemon rind
- salt and freshly ground black pepper
- 1 egg, beaten lightly
- 1/4 cup (35g) plain flour
- 3 cup (750ml) reduced-salt chicken stock
- 1 tablespoon redcurrant jelly
- 2 teaspoon finely chopped fresh mint
- 4.5 kilogram turkey
- 50 gram butter, melted
- 1 cup (250ml) water
Turkey with lemon parsley seasoning
- 1To make lemon parsley seasoning, melt the butter in a large frying pan; cook celery, stirring, until softened. Add onion and garlic, cook, stirring, until fragrant. Combine onion mixture in a large bowl with remaining ingredients.
- 2Preheat oven to moderate, 180°C (160°C fan- forced).
- 3Discard neck from turkey. Rinse turkey under cold water; pat dry inside and out with absorbent paper. Fill neck cavity loosely with lemon parsley seasoning; secure skin over opening with toothpicks. Fill large cavity loosely with lemon parsley seasoning; reserve remaining seasoning. Tie legs together with kitchen string; tuck wings under.
- 4Place turkey on oiled wire rack in a large flameproof baking dish. Brush turkey all over with half the butter. Rub a little salt into skin. Pour the water into the dish. Cover dish tightly with greased foil; roast in moderate oven for 2 hours. Uncover turkey; brush with remaining butter. Roast, uncovered, in a moderate oven for a further 1 hour or until browned all over and cooked through, brushing with pan juices every 20 minutes. (To test if turkey is cooked, insert a skewer into the thigh; if juices are clear, it is ready.) Remove turkey from dish, cover turkey; stand for 20 minutes.
- 5Increase oven temperature to very hot, 240°C (220°C fan-forced).
- 6Lightly oil 12 mini-muffin pans. Place 1 tablespoon of reserved lemon parsley seasoning in each pan. Bake in very hot oven for 10 minutes or until they are browned and crisp.
- 7To make gravy, pour turkey pan juices from dish into a medium jug; reserve 2 tablespoons of fat from the top; discard remaining fat on surface of juices. Heat the fat in same baking dish, add flour; cook, stirring, until mixture is well browned. Gradually stir in reserved pan juices and stock; bring to the boil. Simmer, stirring, until gravy thickens slightly. Stir in jelly and mint. Season to taste with salt and pepper. Strain gravy into a jug.
- 8Serve turkey with seasoning muffins and gravy.