Go traditional this Christmas with a golden roast turkey filled with orange and marmalade stuffing.
- Make orange and pistachio stuffing: Melt butter in a frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to a large bowl. Add breadcrumbs, orange rind, orange juice, herbs, pistachios and egg. Season with salt and pepper. Stir until well combined.
- Preheat oven to 180°C/160°C fan-forced. Remove and discard neck from turkey. Rinse turkey (including cavity) under cold water. Pat dry inside and out with paper towel. Loosely fill neck cavity with stuffing. Using toothpicks, secure skin over neck cavity to enclose stuffing. Fill large cavity with remaining stuffing. Secure skin over cavity with toothpicks. Tie legs together with kitchen string. Tuck wings under turkey.
- Place turkey on a greased wire rack in a large, flameproof roasting pan. Pour stock and 1/2 cup cold water into pan. Brush turkey with melted butter. Season with salt and pepper. Cover pan tightly with lightly greased foil. Roast turkey for 1 hour. Remove foil. Roast for a further 1 hour 40 minutes, basting turkey frequently with pan juices, or until turkey is golden and juices run clear when thigh is pierced with a skewer (add more water to pan if stock mixture dries up). Transfer turkey to a platter or board. Cover loosely with foil. Stand for 15 minutes.
- Meanwhile, make White wine gravy: Skim liquid from pan, leaving 1/4 cup in pan. Place pan over high heat. Add gravy powder. Cook, stirring, for 3 to 4 minutes or until bubbling. Slowly add wine, stirring until smooth. Bring to the boil. Slowly add stock. Bring to the boil. Reduce heat. Simmer for 5 to 10 minutes or until thickened. Season with salt and pepper.
- Remove and discard string and toothpicks from turkey. Serve with stuffing and gravy.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set