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Christmas Turkey with Fig and Hazelnut 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. A turkey this size will need approximately 2 1/2 hours cooking time, covered.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 cooking time will depend on the size of your turkey. Keep an eye on it closely. Transfer to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest before carving.

Fig and Hazelnut Stuffing

60g butter

1 brown onion, coarsely chopped

3 garlic cloves, finely chopped

2 tbs olive oil

4 cups fresh breadcrumbs: Italian style bread works well for this when it is a day old

1/2 cup coarsely chopped dried figs

1/3 cup chopped fresh continental parsley

1/3 cup coarsely chopped dry-roased hazelnuts

2 tbs finely grated lemon rind

Last modified on Monday, 06 January 2014 19:34

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