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Roast turkey with brie, walnut & couscous stuffing
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Juicy free-range roast turkey filled with flavorful walnuts, parsley, and couscous stuffing.
Ingredients:
  • 3-4 kg whole free-range turkey
  • 50g butter, room temperature
  • 187.50 ml couscous
  • 18.20 gm olive oil
  • 82.50 ml Craisins
  • 125g brie, cranberry & walnut dip (available from Coles Supermarkets)
  • 37.95 gm walnuts, chopped
  • 82.50 ml parsley, chopped
  • 1 onion, finely chopped
Instructions:
  • For the Stuffing: Take a large heatproof bowl and add couscous. Pour 3/4 cup of boiling water over the couscous and let it sit for 15 minutes to absorb the liquid.
  • While the oil is heating in a small frying pan over medium heat, sauté the onion for 5 minutes until softened. Then, add the Craisins and cook for an additional minute. Fluff the couscous with a fork and combine it with the onion mixture, dip, walnuts, and parsley. Season generously before serving.
  • Preheat your oven to 180C (160C fan-forced). Rinse and dry the turkey. Fill the cavity with stuffing, then secure the neck skin with a small metal skewer. Weigh the stuffed turkey to calculate cooking time.
  • Truss the turkey by tying the legs together with kitchen string in a crisscross pattern, securing the wings and body. Rub the turkey all over with butter and season generously with salt and pepper.
  • Place the turkey on a rack in a large baking pan, cover with greased foil, and roast for the recommended cooking time. Remember to baste every 20 minutes. Uncover for the last 30 minutes to achieve a golden brown finish. To test doneness, insert a skewer or fork into the thickest part of the thigh; the turkey is fully cooked when the juices run clear. Once done, take it out of the oven and let it rest for 15 minutes before slicing.

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