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Roast turkey with apricot and hazelnut stuffing
Roast turkey with apricot and hazelnut stuffing
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Prep Time:
40 minutes
Cook Time:
210 minutes
Total Time:
250 minutes
Celebrate Christmas with a delicious festive turkey.
Ingredients:
  • 4.8kg whole turkey
  • 50g butter, softened
  • 50g butter
  • 1 brown onion, chopped
  • 250.00 ml dry-roasted hazelnuts, chopped
  • 375.00 ml dried apricots, sliced
  • 250.00 ml fresh coriander leaves
  • 1000.00 ml fresh breadcrumbs
  • 1 egg, lightly beaten
Instructions:
  • In a frying pan over medium-high heat, melt butter. Add onion and garlic, stirring, until softened, about 5 minutes. Allow it to cool for 5 minutes. Transfer the mixture to a bowl and add hazelnuts, apricot, coriander, breadcrumbs, and egg. Combine well.
  • Preheat the oven to 180C/160C fan-forced. Remove and discard the neck from the turkey. Rinse the turkey thoroughly under cold water, including inside the cavity. Pat dry inside and out using paper towels. Gently stuff the neck cavity and secure the skin over it with toothpicks. Fill the main cavity with the remaining stuffing, and secure the skin over it with toothpicks. Tie the legs together with kitchen string and tuck the wings under the turkey.
  • Place the turkey on a greased wire rack in a large roasting pan and pour in 1 1/2 cups of cold water. Rub the turkey all over with butter, then season with salt and pepper. Cover the pan tightly with greased foil and roast for 2 hours. Remove the foil, baste the turkey with pan juices, and continue roasting for 1 hour and 20 minutes, or until browned and the juices run clear when the thigh is pierced with a skewer. Loosely cover with foil, let it stand for 10 minutes, then serve.

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