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Orange and pistachio stuffed turkey
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Prep Time:
40 minutes
Cook Time:
165 minutes
Total Time:
205 minutes
Celebrate Christmas with a classic golden roast turkey stuffed with orange and marmalade.
Ingredients:
  • 4kg turkey (see note)
  • 1020.00 gm chicken style liquid stock
  • 60g butter, melted
  • 40g butter
  • 1 large brown onion, finely chopped
  • 1500.00 ml fresh breadcrumbs
  • 1 1/2 tsp finely grated orange rind
  • 196.88 gm orange juice
  • 125.00 ml chopped mixed herbs (such as flat-leaf parsley leaves and fresh mint leaves)
  • 125.00 ml chopped pistachio kernels
  • 1 egg, lightly beaten
  • 40.00 ml chicken
  • 125.00 gm white wine
Instructions:
  • In a frying pan over medium heat, melt butter and sauté onion until softened, about 5 minutes. Transfer to a large bowl and add in breadcrumbs, orange rind, orange juice, herbs, pistachios, egg, salt, and pepper. Mix until well combined.
  • - Preheat oven to 180°C/160°C fan-forced. - Remove and discard the neck from the turkey. - Rinse the turkey, including the cavity, under cold water. - Pat dry the turkey inside and out with paper towel. - Loosely fill the neck cavity with stuffing and secure the skin over it with toothpicks. - Fill the large cavity with the rest of the stuffing. - Secure the skin over the large cavity with toothpicks. - Tie the legs together with kitchen string. - Tuck the wings under the turkey.
  • Prepare the turkey by placing it on a greased wire rack in a large roasting pan. Add stock and 1/2 cup cold water. Brush the turkey with melted butter and season with salt and pepper. Cover the pan with greased foil and roast for 1 hour. Uncover, then roast for 1 hour and 40 minutes more, basting frequently until golden and cooked through. Rest for 15 minutes before serving.
  • Prepare White Wine Gravy: Remove excess liquid from the pan, ensuring 1/4 cup remains. Increase heat to high. Sprinkle in gravy powder and cook for 3 to 4 minutes until bubbly, stirring constantly. Gradually pour in the white wine while stirring until the mixture is smooth. Bring to a boil, then slowly incorporate the stock. Lower the heat and let it simmer for 5 to 10 minutes until it thickens. Season with salt and pepper to taste.
  • Remove and discard any strings and toothpicks from the turkey, then present alongside the delicious stuffing and gravy.

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