Christmas turkey with pistachio and raisin stuffing

• 10 10

• Preparation time: 40 minutes

• Cooking time: 3½ hours

Ingredients

size 50 turkey (5kg)
150g “Woolworths Select” unsalted butter
1L chicken stock
1 cup extra virgin olive oil
3 tsp celery salt
4 “Select” rashers bacon, diced
1 Tbsp “Woolworths Macro” butter
2 red onions, finely diced
8 cloves garlic, minced
1 bunch thyme, chopped
½ bunch sage, chopped
200g “Select” pistachios, chopped
¾ cup raisins, chopped
3½ cups wholegrain breadcrumbs
½ cup sweet white wine
2 eggs
salt flakes and freshly-milled black pepper

Method

Preheat oven to 220°C. Insert a finger between the turkey skin and breast, creating a cavity, then place butter inside. Pull the skin back over to secure.
Fry the bacon in a large non-stick frying pan in butter over a moderate heat, until lightly browned. Add the onion and garlic, then cook for 5 minutes, until well-softened. Remove from the heat, then stir in the herbs, pistachios and raisins. Set aside to cool slightly.
Mix in the breadcrumbs, wine and eggs, then season generously with salt and pepper.
Fill with stuffing, then secure the opening closed with a skewer. Tie the legs to the tail point with butchers twine to truss.
Rub the turkey with 2 Tbsp olive oil and season with celery salt. Place in a roasting pan and bake for 20 minutes, until the breast meat has begun to darken.
Remove from the oven and cover with a tent of foil (enclosing the turkey, but without touching the meat. Turn the temperature down to 160°C and bake for 2 hours (or 1½ hours for an un-stuffed turkey).
Combine the stock and remaining olive oil in a small saucepan and set over a moderate heat to simmer. Remove the foil and baste the turkey with 2 Tbsp of the mixture, then bake for another 15 minutes. Repeat this process until the baste has all been used – this should take 1 hour.
The turkey is cooked when the meat reaches 76°C when tested at the hip – this should be tested with a digital probe thermometer. At this point the juices should also run clear if pierced.
Cover the turkey with foil and a thick towel, then set aside to rest for 30 minutes before carving.

Notes