More ‘retro’ recipes. So many turkey recipes result in a very disappointing dry piece of meat. Not this one, so moist and full of flavour that comes through from the stuffing. Serve with roast vegetables and a full flavour gravy made from the juices. Mouth-watering !!
- 4.5kg of whole turkey
- 250ml water
- 80gm butter melted
- 1/2 cup plain flour
- 750ml chicken stock
- 125ml dry white wine
Forcemeat Stuffing
- 40gm butter
- 3 medium brown onions chopped
- 2 rindless bacon slices chopped coarsely
- 1 cup stale breadcrumbs
- 250gm minced pork
- 250gm minced chicken
Preheat oven to 180C deg
Method Forcemeat stuffing:
- Melt butter in medium frying pan, cook onion and bacon stirring on low heat until onion is soft. Cool
- Combine onion and remaining ingredients in bowl and season
Method Turkey:
- Remove neck from turkey and rinse under cold water then pat dry inside and out with absorbent paper
- Fill loosely with forcemeat stuffing through the neck cavity. Secure with a small skewer
- Fill the larger cavity with forcemeat stuffing and tie the legs together with kitchen string
- Tuck in the wings
- Place the turkey on an oiled wire rack in a large shallow flameproof baking dish
- Pour the water into the dish
- Brush the turkey over with the butter and season
- Cover the turkey with two layers of greased foil and roast for 2 hours
- Uncover the turkey and with the remaining butter.
- Roast turkey uncovered for approx 1 hour or until cooked through
- Remove turkey from dish and cover loosely with foil. Stand for 20 minutes
- Pour the juice from the dish into a large jug
- Skim 1 tablespoon of fat from the juice and return this to the baking tray
- Skim and discard the fat from the remaining juice and reserve the remaining juice
- Add flour to the dish, and cook stirring until the mixture bubbles and is well browned
- Gradually stir in the stock, wine and reserved juices. Cook until the gravy boils and thickens.
- Strain gravy into a jug and serve with the turkey