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Roast turkey with peach, pistachio and orange stuffing and gravy
Roast turkey with peach, pistachio and orange stuffing and gravy
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Prep Time:
40 minutes
Cook Time:
170 minutes
Total Time:
210 minutes
Festive Christmas turkey with sweet peach-pistachio stuffing and flavorful gravy.
Ingredients:
  • 4kg whole turkey
  • 510.00 gm chicken style liquid stock
  • 60g butter, melted
  • 80g butter
  • 1 large red onion, finely chopped
  • 1125.00 ml fresh breadcrumbs
  • 125.00 ml finely chopped dried peaches
  • 82.50 ml chopped pistachios
  • 3 tsp finely grated orange rind
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 1 egg, lightly beaten
  • 510.00 gm chicken stock
Instructions:
  • In a frying pan over medium heat, melt butter. Add onion and cook, stirring, for about 10 minutes until softened. Transfer to a heatproof bowl and let it cool for 5 minutes. Add breadcrumbs, peaches, pistachios, orange rind, parsley, and egg. Season with salt and pepper, then mix until well combined.
  • Preheat the oven to 180C/160C fan-forced. Remove the turkey's neck and discard. Rinse the turkey, including the cavity, under cold water and pat dry with paper towels. Gently stuff the neck cavity and secure the skin over it with toothpicks. Fill the large cavity with the rest of the stuffing and secure the skin 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 flameproof roasting pan. Pour in the stock. Brush the turkey with melted butter and season with salt and pepper. Cover the pan tightly with lightly greased foil. Roast for 1 hour, then uncover and continue roasting for 1 hour and 40 minutes. Baste the turkey frequently with pan juices until golden and juices run clear when the thigh is pierced with a skewer. Add more stock if needed. Let it rest for 15 minutes covered with foil before transferring to a platter.
  • After skimming the fat from the pan, leave 1/4 cup of juices. Let the pan heat up over high heat. Add flour and cook, stirring, for 3 minutes until it bubbles. Gradually pour in the stock and stir until smooth. Bring it to a boil, then lower the heat to medium-low. Simmer and stir for 10 minutes until thickened. Season with salt and pepper to taste.
  • Remove and discard any string and toothpicks from the turkey, then serve it alongside the stuffing and gravy.

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