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Lemon roast turkey with hazelnut and fig stuffing
Lemon roast turkey with hazelnut and fig stuffing
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Prep Time:
40 minutes
Cook Time:
210 minutes
Total Time:
250 minutes
Elevate your Christmas dish with a fusion of roasted hazelnuts and dried figs for a delightful twist.
Ingredients:
  • 6kg (size 60) fresh turkey or thawed frozen turkey
  • 1 lemon, cut into 5mm-thick slices
  • 100g butter, melted
  • 3 large sprigs fresh rosemary
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 280g (4 cups) fresh breadcrumbs (made from day-old Italian-style bread)
  • 90g (1/3 cup) coarsely chopped dried figs
  • 82.50 ml chopped fresh continental parsley
  • 45g (1/4 cup) coarsely chopped dry-roasted hazelnuts
  • 20.00 ml finely grated lemon rind
Instructions:
  • In a large frying pan over medium heat, melt the butter. Sauté the onion until soft, about 5 minutes, then add the garlic and cook for another minute. Transfer to a large heatproof bowl. In the same pan over medium-high heat, heat the oil and combine with breadcrumbs. Cook and stir occasionally for 5 minutes, until breadcrumbs are light golden. Transfer to the bowl and add fig, parsley, hazelnuts, and lemon rind. Mix well.
  • Preheat your oven to 180°C and position the shelf on the lowest setting, keeping only the top shelf in place.
  • Prepare the turkey by trimming excess fat, removing giblets, and the neck from the cavity. Use a paper towel to wipe both inside and outside of the turkey. Fill the cavity loosely with stuffing, then tie the legs together with unwaxed white kitchen string. Create a pocket under the skin of the breast and gently insert lemon slices in a single layer. Tuck the wings under and you're ready to go!
  • Pour 250ml (1 cup) of water into a large roasting pan. Place the turkey, breast-side up, on a wire rack in the pan. Brush with butter and tuck rosemary sprigs under the string. Cover with non-stick baking paper and foil, then roast for 2 1/2 hours, basting every 30 minutes with remaining butter.
  • Take out the baking paper and foil, then continue roasting for another 45 minutes until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Place on a carving tray, cover loosely with foil, and let it rest for 15 minutes before carving.

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