Fresh Whole Turkey (6 kg)

$15.99 per kg

Whole turkeys

Paddock raised turkey located in NSW.

A 5kg turkey will feed approx 8-10 people with left overs.

A couple of things – make sure your oven is set up with the racks arranged so the turkey will fit – If you are ordering a large turkey make sure your oven is big enough to roast it! Same applies if you are cooking it on a weber or other covered BBQ – make sure the turkey is not touching the cover when its closed – sounds obvious – but it happens! 🙂

Apart from that just follow the recipe and all will be good!

Ingredients

1 onion, quartered
fresh bay leaves, to flavour and serve
1 4.5-5.6kg turkey, giblets removed
1 quantity of stuffing (use your favourite stuffing recipe)
85g butter, softened
1 whole nutmeg
10 rashers streaky bacon
glass of red wine, such as Merlot

STEP 1

Heat oven to 170C (fan forced). Put the onion and a large sprig of bay in the cavity between of the turkey. Now pack half the stuffing into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.

STEP 2

Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins. (bathroom scales are good for this.)

STEP 3

Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel.

STEP 4

Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times.

STEP 5

To test whether the turkey is cooked, push a skewer into the thickest part of the thigh – the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.

STEP 6

Transfer the turkey to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with bay and serve.

Note: This product is sold as a fresh. Not cooked.