Deck the halls for this modern, Christmas day dish with no trimming spared!
- Make stuffing: Place stock in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until soft. Add rice. Cook, stirring, for 1 minute.
- Add 1/3 cup stock. Cook, stirring, for 1 to 2 minutes or until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy (this will take about 25 minutes). Stir in parsley, mint, rosemary, capsicum and almonds. Season with salt and pepper.
- 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 large cavity with stuffing. Tie legs together with kitchen string.
- Place turkey on a greased wire rack in a large, flameproof roasting pan. Pour 2 cups cold water into pan. Brush turkey with oil. Season with salt. Cover pan tightly with lightly greased foil. Roast for 2 hours. Remove foil. Roast for 40 to 50 minutes or until turkey is browned and juices run clear when thigh is pierced with a skewer. Transfer to a platter or board. Cover loosely with foil. Stand for 10 minutes.
- Meanwhile, skim liquid from pan, leaving 2 tablespoons in pan. Place pan over high heat. Add flour. Cook, stirring, for 3 to 4 minutes or until bubbling. Slowly add stock. Cook, stirring, for 5 to 6 minutes or until thickened. Strain into a jug.
- Remove and discard string from turkey. Serve with stuffing, gravy, and Garlic and fennel roast potatoes (see related recipe).
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set