Name: Prepping the turkey
Total time: 30 min
Yield: 1
Ingredients: 1 x 7 kg higher-welfare turkey (I use a Paul Kelly bird); 1 clementine; 1 fresh red chilli; 1 bunch of fresh rosemary (30g); 1 bunch of fresh sage (30g); 12 fresh bay leaves; 250 g stuffing; 250 g unsalted butter at room temperature; 1 whole nutmeg for grating; turkey giblets (optional); 2 onions; 2 carrots; 2 sticks of celery; ½ a bulb of garlic

Prepping the turkey

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Total Time:
30 minutes

Prep turkey ahead for ease and enjoyment before cooking to perfection.

Ingredients:

1 x 7 kg higher-welfare turkey (I use a Paul Kelly bird)
1 clementine
1 fresh red chilli
1 bunch of fresh rosemary (30g)
1 bunch of fresh sage (30g)
12 fresh bay leaves
250 g stuffing
250 g unsalted butter at room temperature
1 whole nutmeg for grating
turkey giblets (optional)
2 onions
2 carrots
2 sticks of celery
½ a bulb of garlic

Instructions:

Remove the giblets bag from the turkey cavity and tip them into the roasting tray, discarding the bag. The extra flavor they provide is amazing! Peel the onions, wash the carrots, chop roughly with celery, and add them to the tray with the garlic cloves. Halve the clementine and chili, place in the turkey cavity with most of the herbs. Place the stuffing in the neck cavity, then pull the skin back over it. Soften the butter and spread it all over the bird. Sprinkle generously with salt and pepper, add herbs and nutmeg. Cover snugly with foil and set on a trivet in the tray. You can let it come to room temp for an hour or chill until ready to cook. Prep is complete!

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