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people
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Ingredients
- 2 tsp extra virgin olive oil
- 1 chopped brown onion
- 1/4 cup dried cranberries roughly chopped
- 2 tbsp unsalted pistachios roughly chopped
- 2 gloves crushed garlic
- 1/2 cup freshly squeezed orange juice
- 1 cup couscous uncooked
- 1/2 cup boiling water
- 1 free-range egg lightly whisked
- 2 tsp orange zest
- 3/4 cup chopped fresh parsley
- Salt and pepper
- 1 x 3.5kg whole turkey size 35
- 1 lemon
- 2 sprigs rosemary leaves
- cooking oil spray
- 1 1/2 tbsp plain wholemeal flour
- 1 1/2 cups liquid chicken stock salt reduced
- 2 1/2 tbsp cranberry sauce store-bought
Ingredients
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Instructions
Roast Turkey
- Preheat oven to 200C. Rinse the turkey cavity under cold running water. Pat dry with paper towel inside and out.
- Cut lemon into wedges and place in cavity with rosemary. Tuck wings under turkey and tie legs together with kitchen string.
- Place the turkey on a rack in a deep roasting pan, rub with 1 tsp of the extra virgin olive oil and season with salt and pepper. Pour 2 cups of water into the bottom of the pan.
- Cover turkey with foil and roast for 30 minutes.
- Reduce heat to 180C and roast for a further 30 minutes.
- Remove foil from turkey and roast for 45 – 60 minutes more until skin is golden and juices run clear when a skewer is inserted into the thigh. Re-cover if browning too quickly.
- Remove from oven and rest for 20 minutes in the pan before moving to a serving platter. Reserve the roasting pan juices to make the gravy.
Pistachio Stuffing
- While the turkey is roasting heat another 1 tsp of the extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 minutes until soft and translucent. Stir through pistachios and 1/4 cup of the dried cranberries. Set aside to cool slightly.
- Place 1 cup of the couscous into a large bowl. Heat 1/2 cup of the orange juice until warmed through, combine with 1/2 cup of the boiling water and pour over couscous. Stir and cover for 5 minutes to absorb.
- Fluff couscous with a fork and combine with the onion mixture, egg, orange zest and 3/4 cup of the parsley. Season with salt and pepper, spoon into a baking dish sprayed with cooking oil spray and cover with a lid or foil.
Cranberry Gravy
- Place roasting pan with reserved juices over medium heat on the stove (you can transfer juices to a saucepan if you prefer). Add the flour to the pan and whisk well to combine. Cook, stirring, for 2 minutes or until the mixture starts to bubble.
- Gradually whisk in the stock followed by the cranberry sauce and simmer, uncovered, stirring occasionally, for 5 minutes until thickened. Taste and season with salt and pepper.
To Serve
- Carve the turkey, dividing into 100g portions of meat per person. Serve turkey with stuffing, gravy and couscous salad.
- Store extra turkey, covered, in the fridge for 3 days or wrap well and freeze for up to 3 months.
Tips
- If your turkey is frozen, ensure it has fully thawed before cooking. A 3.5 kg turkey will take approximately 2-3 days to thaw in the fridge.
- Check the cavity of the turkey before cooking, some turkeys have the neck inside.
Recipe Notes
Serves 6 at approximately 490 calories per serve