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Turkey with couscous, pistachio & cranberry stuffing
Turkey with couscous, pistachio & cranberry stuffing
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Prep Time:
45 minutes
Cook Time:
135 minutes
Total Time:
180 minutes
Zesty lemon, fragrant thyme, crunchy nuts, and sweet dried fruit enhance this festive roasted Christmas turkey.
Ingredients:
  • 1 (about 2.25kg) turkey breast fillet
  • 25g butter
  • Cranberry sauce, to serve
  • 190g (1 cup) couscous
  • 50g butter
  • 1 brown onion, halved, finely chopped
  • 2 tsp finely grated lemon rind
  • 40.00 ml finely chopped fresh thyme
  • 2.50 gm ground cumin
  • Salt & freshly ground black pepper
  • 75g (1/2 cup) Ocean Spray craisins
  • 75g (1/2 cup) pistachio kernels, finely chopped
  • 125.00 ml coarsely chopped fresh continental parsley
  • 2 eggs, lightly whisked
Instructions:
  • Preheat the oven to 200°C. Place the turkey breast, skin-side up, on a clean surface. Gently loosen the skin starting from the tip of the breast to create a large pocket underneath.
  • Prepare the stuffing by combining couscous and boiling water in a large heatproof bowl. Stir well and cover, allowing it to sit for 10 minutes until all the liquid is absorbed. Fluff the grains with a fork to separate them.
  • Melt butter in a frying pan over medium heat until foamy. Add onion, garlic, lemon rind, thyme, and cumin and cook, stirring, for 5 minutes until onion softens. Season with salt and pepper, then set aside to cool for 15 minutes.
  • Combine the onion mixture, craisins, pistachios, and parsley with the couscous. Mix in the egg until well combined. Fill the turkey breast pocket with the couscous mixture, then seal the skin over. Secure the turkey with unwaxed white kitchen string, tying at 2cm intervals.
  • In a hot frying pan, melt the butter and oil. Sear the turkey for 6-8 minutes until evenly browned. Transfer to a roasting pan and roast in the oven for 2 hours, covering with foil halfway through. Once the turkey juices run clear, remove from the oven, tent with foil, and let it cool. Wrap in foil, refrigerate overnight to chill before serving.
  • After removing the string from the turkey, slice it thinly, about 5mm thick, cutting across the grain. Present on plates and complement with cranberry sauce.

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