Roast
Preparation: 20 minutes
Cooking: 3 hours plus
Serves: 6
6kilo fresh turkey, cleaned
2 tblspn olive oil
40 gm butter, melted
Mushroom and Macadamia
Stuffing
50gm butter
500g cup mushrooms, trimmed, chopped
½ cup raisins
4 rashers rind less bacon, chopped
7 cups white breadcrumbs, made from day-old bread
½ cup roasted macadamia nuts, chopped
8 spring onions, thinly sliced
1/3 cup chopped flat leaf parsley
To make the stuffing:
Melt the butter
in a large non-stick fry pan over high heat.
Add
mushrooms and cook, stirring occasionally for 5 minutes until mushrooms are
tender.
Transfer
mushroom and butter mixture to a large bowl, stir in the raisins and set aside
to cool.
Add the
bacon to the hot frying pan and cook for 2-3 minutes until light golden.
Add
mushrooms with the breadcrumbs, macadamia nuts, spring onions and parsley. Season with salt and pepper. Mix until well combined (stuffing
should hold together when squeezed in your hand).
Preheat
oven 180C. Fill the upper and lower turkey cavities with the stuffing. Tie the
turkey
legs
together with string. Combine the oil
and butter, using half; brush both sides of the turkey. Place breast side up on
a roasting rack in roasting pan. Cover with non-stick baking paper, then foil,
tucking the foil around the edges of the pan to seal.
Roast for
1 hour. Uncover and baste with remaining butter mixture. Re-cover and roast for
a further 1 1/2 hours. Remove the foil and baking paper, baste the turkey with
the pan juices and roast, uncovered, for a further 25-30 minutes or until
golden and just cooked through (juices should run clear when the turkey thigh
is pierced with a skewer.) Cover loosely with foil and set aside to rest for 20
minutes.
You can
halved the stuffing recipe above and use to stuff two 1.8kg chickens