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Roast lemon and oregano turkey
Roast lemon and oregano turkey
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Impressive stuffed roast turkey, ideal for Christmas or special occasions.
Ingredients:
  • 4kg butcher whole turkey
  • 4 cloves garlic, crushed
  • 20.00 ml lemon zest
  • 20.00 ml dried oregano
  • 2 small lemons, halved
  • 18.20 gm pure olive oil
  • 400.00 gm brown rice, cooked
  • 125.00 ml currants
  • 85g packet pistachios, toasted, chopped
  • Coles free range egg, lightly beaten
Instructions:
  • Preheat oven to 180C (160C fan). Give the turkey a refreshing rinse under cold water, including inside the cavity, and gently dry with paper towels.
  • Blend butter, garlic, fresh lemon zest, and oregano, and season generously. Carefully slide fingers under the skin of the breast meat and spread the butter mixture underneath.
  • Prepare the stuffing by mixing together rice, currants, pistachios, and an egg. Season generously. Fill the cavity with the rice stuffing and 2 lemon halves. Secure the cavity with a skewer and tie the legs with kitchen string. Place the turkey on a rack in a roasting pan. Brush with oil, season well, and squeeze the remaining lemon over the turkey. Cover with foil and bake for 1 hour.
  • Uncover and bake for an additional 1 hour and 20 minutes, or until the turkey's juices run clear when pierced with a skewer in the thickest part. Allow the turkey to rest for 10 minutes before carving.

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