Create an unbelievable roast turkey for that special occasion complete with fruity pork and nut stuffing.
- Remove turkey neck and reserve. Rinse turkey inside and out and dry with paper towels. Preheat oven to 170C and position oven shelf to its lowest level.
- Meanwhile, for stuffing, combine breadcrumbs, pork, apple, garlic, almonds, parmesan, chopped herbs, 1 teaspoon sea salt and freshly ground black pepper. Stir in eggs and half the butter. Loosely place all but 2 cups stuffing into a baking paper-lined 1-litre loaf tin, then cover and refrigerate until ready to cook.
- Fill the small cavity (neck end) of the turkey with remaining stuffing, pull excess skin over stuffing and secure to underside of turkey with a wooden skewer. Place turkey in a large, heavy-based roasting pan, fill the large cavity with lemons and thyme sprigs, then tie the legs and parsons nose together with string. Brush turkey generously with remaining melted butter and season.
- Place turkey neck, chopped onion and carrot around turkey, then pour in 250ml (1 cup) water. Cover turkey loosely with foil and roast for 2 1/2 hours, basting halfway through, then roast, uncovered, for a further hour or until cooked. The turkey is cooked when the thickest part of the thigh is pierced with a skewer and the juices run clear with no signs of blood. Transfer turkey to a platter, cover loosely with foil and leave to rest for 30 minutes.
- Meanwhile, cook stuffing in loaf pan for 30 minutes or until golden.
- Meanwhile, for marsala gravy, place roasting pan over medium heat, sprinkle over flour, then gradually stir in marsala, followed by chicken stock, and bring to a boil. Strain mixture through a fine sieve into a saucepan. Add cabernet paste and any juices that have collected on the platter. Stir over medium heat until paste is melted and mixture boils. Season to taste. Reheat just before serving.
- Serve turkey carved with slices of stuffing and warm gravy.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set