December 20, 2018
Dinner, Main Dish, Poultry,
Turkey, Nuts/Seeds, Pine Nut, Vegetables, Celery, Cooking For A Crowd, Christmas, Entertaining, Thanksgiving, Oven Roast, Stove Top more
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"From our weekday newspaper The West Australian. Times are estimated."
To make stuffing, melt butter in a large, deep frying pan over a medium heat and add onion, garlic, celery and bacon and cook, stirring occasionally, until soft and then stir in remaining ingredients and remove from heat.
Remove and discard neck from turkey and then rinse the turkey under cold water and then pat dry inside and out with absorbent kitchen paper.
Spoon the stuffing into body cavity and tuck wings underneath and then secure crossed legs with unwaxed kitchen string.
Place turkey, breast-side up, in an extra large, flameproof roasting pan and brush oil all over turkey and season with salt and pepper and then cover pan with greased foil.
Cook in a moderate oven (180C) for 3 hours and remove from oven and then remove foil and pierce skin all over with a skewer. Return to oven and cook for a further 45 minutes, or until juices run clear when a skewer is inserted into the thickest part of the thigh.
Transfer turkey to a large plate and rest, covered with foil.
To make gravy, place roasting pan containing pan juices on stove top over a medium heat and sprinkle over flour and stir for about 1 minute, or until bubbling and lightly browned.
Gradually whisk in stock until smooth and bring to boil and then simmer, stirring occasionally, for about 10 minutes, or until thickened and then season with pepper and strain into a jug or a gravy boat.
Serve turkey with gravy, roast vegetables and steamed greens.
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