Citrus and herb butter roast turkey with pork and sage stuffing

ingredients

• Herb butter

  • zest and 2 tbsp juice of 1 lemon
  • 1/2 cup butter, softened
  • 1/2 shallot
  • 2 tablespoon fresh rosemary leaves
  • 8 fresh sage leaves
  • 2 tablespoon fresh thyme leaves

• Roast turkey

  • 4-5kg turkey
  • 2 teaspoon sea salt
  • kitchen string
  • 2 medium onions, quartered
  • 1/2 cup white wine, plus ¼ cup extra
  • 1 cup water, plus 1 cup extra
  • 3 tablespoon plain flour or 2 tbsp gluten-free flour
  • salt and pepper, to season
  • cranberry jelly, to serve

• Pork and sage stuffing

  • 200 gram pork mince
  • 1 1/2 cup fresh breadcrumbs
  • small bunch parsley, chopped
  • 6-8 sage leaves (or 1 tsp dried)
  • 1/4 cup onion, finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

method

• Citrus and herb butter roast turkey

  • 1

    For the herb butter, blend the zest, lemon juice, butter, shallot and herbs in a food processor until smooth and combined.

  • 2

    Remove the giblets and neck from the turkey, then pat the cavities dry. Salt both cavities.

  • 3

    Gently loosen the skin from the turkey breast without tearing it. Rub two tablespoons of herb butter under the skin on each side, then smooth back in place. Smear the remaining butter over the rest of the bird, then season generously with salt. Tie the legs together and tuck in the winglets

  • 4

    Scatter the onion (and neck) over the base of a roasting dish and place the turkey, breast side up. Pour in the wine and water.

  • 5

    Cook on the lowest oven rack at 230°C for 30 minutes, baste, then reduce to 165°C. Roast for 2-2½ hours (or until timer pops or thermometer inserted into thigh registers 85-90°C), basting every 30 minutes with pan juices. Cover the breast and drumsticks with foil to prevent excessive browning, if necessary. Remove from oven, turn turkey onto the breast and rest for 20 minutes under a folded tea towel. Transfer to a serving platter.

  • 6

    For the gravy, sprinkle the flour into the roasting pan on a medium heat until it bubbles. Whisk in ¼ cup white wine, plus the 1 cup water. Simmer for 15 minutes until thickened. Season with salt and pepper, and add 1 tsp cranberry jelly, if you like. Pour through a strainer to eliminate any solids.

  • 7

    Serve the turkey and stuffing with gravy and cranberry jelly.

• Pork and sage stuffing

  • 1

    Mix together with hands until combined. Mix in 3-4 tbsp pan juices at 1 hour 45 minutes. Roll into a log shape and wrap in foil. Add to the roasting dish with the turkey for remaining cooking time.

notes

• Serves 8-12. - Turning the turkey on its breast to rest ensures that the juices run into the meat and will keep it nice and moist.