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Orange & mustard roast turkey with walnut & bacon stuffing
Orange & mustard roast turkey with walnut & bacon stuffing
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Prep Time:
30 minutes
Cook Time:
235 minutes
Total Time:
265 minutes
Elevate your Christmas turkey with a savory nut and sage stuffing.
Ingredients:
  • 42.00 gm fresh orange juice
  • 80g butter
  • 23.40 gm Dijon mustard
  • 1 large brown onion, finely chopped
  • 200g bacon, rind removed, coarsely chopped
  • 95g (1/2 cup) raisins
  • 60g (1/2 cup) coarsely chopped walnuts
  • 62.50 ml chopped fresh sage
  • 210g (3 cups) fresh sourdough breadcrumbs (made from day-old bread)
  • 1 tsp finely grated orange rind
  • 5.5kg whole fresh turkey or thawed frozen turkey
  • 500ml (2 cups) water
  • 40g (1/4 cup) plain flour
  • 185ml (3/4 cup) dry white wine
  • 750ml (3 cups) chicken style liquid stock
  • 24.40 gm Worcestershire sauce
Instructions:
  • Combine the orange juice, oil, and 30g butter in a small saucepan over low heat, stirring until the butter is melted. Remove from heat and whisk in the mustard.
  • In a large frying pan over medium-low heat, melt the remaining butter. Cook the onion until soft, about 5 minutes, stirring occasionally. Add the bacon and cook until golden, about 5 minutes, stirring occasionally. Mix in raisins, walnuts, sage, breadcrumbs, and orange rind. Transfer to a medium bowl. Season with salt and pepper, then set aside to cool slightly before stirring in the egg.
  • Preheat the oven to 180°C. Clean the turkey cavity by removing excess fat, giblets, and neck, then wipe inside and out. Fill the cavity with stuffing, tie the legs with kitchen string, and tuck the wings under. Finally, place the turkey on a rack in a roasting pan.
  • 1. Brush turkey with orange juice mixture. 2. Pour water into pan. 3. Cover turkey with baking paper and foil, roast for 1 hour. 4. Uncover, brush with orange juice mixture, recover with paper and foil, roast for another hour. 5. Uncover, brush with orange juice mixture, discard pan liquid, roast uncovered for 1 1/2 hours until golden and juices run clear. 6. Transfer turkey to a dish, cover with foil, let rest for 30 minutes before serving.
  • To prepare the gravy, carefully remove excess fat from the roasting pan, keeping 60ml (1/4 cup) in the pan. Heat over medium heat, then stir in the flour until bubbling for about 1 minute. Take off the heat, and gradually whisk in the wine and stock. Return to medium heat, stir and scrape the pan for 8-10 minutes until the gravy thickens. Add Worcestershire sauce, season with salt and pepper, and transfer to a serving jug to enjoy with the turkey.

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