WHOLE ROAST TURKEY WITH BACON, ONION & SAGE STUFFING
PREP + COOK TIME 4 HOURS SERVES 10-12
5kg turkey
50cm square muslin
125g butter, melted
1 tablespoon extra virgin olive oil
2 tablespoons sea salt
2 tablespoons fresh thyme leaves roast vegetables and steamed greens, to serve
BACON, ONION & SAGE STUFFING
50g butter
4 (280g) bacon rashers, chopped
1 medium (150g) onion, chopped
2 stalks celery (150g), trimmed, chopped
1 tablespoon chopped fresh sage leaves
2 teaspoons fresh thyme leaves
4 cups (280g) stale breadcrumbs
1 egg, beaten lightly
PORT GRAVY
40g butter
1 medium (150g) onion, chopped
1 stalk celery (75g), trimmed, chopped
2 cloves garlic, crushed
¼ cup (35g) plain flour
¼ cup (60ml) port
2¼ cups (560ml) chicken stock
1 Preheat oven to 180°C/160°C fan.
2 Make bacon, onion and sage stuffing.
3 Rinse the turkey inside and out under cold water; pat dry with paper towel. Fill the large cavity with stuffing. Tie the legs together with string. Fill the neck cavity with stuffing and secure the skin over the opening with toothpicks.
4 Tuck the wing tips under the turkey.
5 Place turkey on an oiled wire rack in a flameproof baking dish. Dip muslin in melted butter; place over turkey. Cover dish tightly with foil. Bake for 2 hours.
Esta historia es de la edición Issue 55 2019 de The Australian Women's Weekly Food.
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Esta historia es de la edición Issue 55 2019 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 8500 revistas y periódicos.
Ya eres suscriptor? Conectar
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