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Christmas Turkey with Apricot & pistachio stuffing

Preparing the turkey

You will require a 6-7kg turkey

100g butter, melted


Preheat your oven to 180C.

Wipe the inside and out of the turkey with a paper towel. Loosely fill with stuffing mixture of your choice. Using unwaxed white kitchen string to tie the legs together. Tuck the wings under. Add a little water to a roasting pan. Place the turkey, breast-side up, on a wire rack in the pan.

Using a pastry brush baste the turkey with some of the butter. Cover with non-stick baking paper, then with foil. Roast in oven, basting every 30 minutes with the remaining butter, for approximately 2 1/2 hours. Then remove paper and foil. Baste with the remaining butter and bake for a further 45 minutes or until golden and juices run clear when the thickest part of the thigh is pierced with a skewer. Total roasting time will depend on the size of your turkey so keep a close eye on it. Transfer to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest before carving

Apricot & pistachio stuffing

2 cups fresh breadcrumbs made from italian style white bread which is a day old

1 cup dried apricots, chopped

100g pistachio kernels, coarsely chopped

1/2 cup chopped fresh continental parsley

2 eggs

To make stuffing, combine breadcrumbs, apricots, pistachios and parsley

in a bowl. Add eggs and mix until combined.

Last modified on Sunday, 08 December 2013 18:47

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