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Lemon, date & hazelnut stuffed turkey
Lemon, date & hazelnut stuffed turkey
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Prep Time:
30 minutes
Cook Time:
210 minutes
Total Time:
240 minutes
Golden, succulent Christmas roast turkey.
Ingredients:
  • 210g (3 cups) fresh sourdough breadcrumbs (made from day-old bread)
  • 200g fresh dates, pitted, coarsely chopped
  • 120g pkt dry-roasted hazelnuts, coarsely chopped
  • 125.00 ml chopped fresh continental parsley
  • 20.00 ml finely grated lemon rind
  • 1 egg, lightly whisked
  • 5.5kg fresh turkey or thawed frozen turkey
  • 500ml (2 cups) water
  • 80g butter, melted
Instructions:
  • Mix together the breadcrumbs, dates, hazelnuts, parsley, lemon zest, and egg in a spacious bowl. Season generously with salt and pepper.
  • Preheat the oven to 180ºC. Clean out the turkey cavity by removing any fat, giblets, and the neck. Pat dry the turkey inside and out with paper towel. Gently separate the skin from the breast to form a pocket. Fill the pocket with half of the breadcrumb mixture, spreading it evenly over the breast. Stuff the remaining breadcrumb mixture into the cavity. Secure the legs with kitchen string and tuck the wings under. Set the turkey on a rack in a deep roasting pan. Brush the turkey with melted butter and add water to the pan. Cover the turkey with non-stick baking paper and foil. Roast for 1 hour.
  • Unwrap and discard the foil and paper. Brush the turkey with additional melted butter. Cover with new foil and bake for another hour. Uncover the turkey, brush with more melted butter, and roast uncovered for 1 1/2 hours more, basting twice with remaining butter until golden and cooked through. Rest covered for 30 minutes before transferring to a serving dish.

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