Traditional Roast Turkey with Pistachio Stuffing

Christmas lunch in Australia or dinner which is referring to the evening meal is based on the traditional English version and because of the heat in the Australian summer meats such as ham, turkey and chicken are more often than not served cold with cranberry sauce accompanied by side salads or roast vegetables.

Ingredients Serves 10

4 kg turkey

190 g chopped carrots

275 g chopped beetroot

450 g chopped sweet potato

650 g chopped pumpkin

75 g chopped capsicum

115 g chopped celery

1 tsp mixed dried herbs

½ cup vegetable oil

Pistachio stuffing

130 g finely chopped bacon

70 g butter

3 finely chopped brown onions (350g)

500g minced (ground) chicken

1½ cup (140g) stale breadcrumbs

½ cup chopped fresh parsley leaf (75g)

½ cup chopped roasted unsalted pistachios (75g)

2 tablespoons finely chopped fresh herbs (lemon thyme, sage, tarragon and marjoram)

½ cup chopped dates (100g)

Method

Preheat oven to 180ºC normal bake. Make the stuffing by first melt butter in a frying pan, cook onion and bacon until onions softens. Allow cooling before combining in a large bowl with remaining ingredients. Season the stuffing mixture with salt and pepper. Discard neck and rinse turkey under cold water. Fill the neck cavity loosely with stuffing and secure skin over opening with skewers. Fill large cavity loosely with remaining stuffing and tuck wing tips under the body. Place the turkey into on a V shaped wire rack in a deep baking tin. Brush or massage 40 g butter all over the turkey and cover with foil. Roast for 2 hours and uncover the turkey, brush with 40 g butter. Place all the chopped vegetable, mixed herbs in a bowl and blend with vegetable oil. Season with salt and pepper and place the vegetable around the turkey. Roast uncovered for approx. 45 minutes or until the turkey is cooked through. Remove the turkey and place on a serving plate surrounded by the vegetable covered for approx 15 minutes before cutting and serving.

Note: To test if turkey is cooked, insert a skewer sideways into the thickest part of the thigh then remove and press flesh to release the juices. If the juice runs clear the turkey is cooked. Alternatively insert a meat thermometer into the thickest part of the thigh without touching the bone and it should reach 90ºC.