ROAST TURKEY WITH PROSCUITTO STUFFING

SERVES 12 PREP + COOK 3 HOURS 45 MINS + RESTING

◆ 5kg whole turkey

◆ cooking oil spray

◆ ¼ cup plain flour

◆ 2 cups chicken stock

◆ chargrilled vegetables, to serve

PROSCIUTTO STUFFING

◆ 60g butter

◆ 1 leek, sliced thinly

◆ 2 garlic cloves, crushed

◆ 8 slices prosciutto, chopped finely

◆ 2 cups stale breadcrumbs

◆ 1 pear, chopped finely

HERBED BUTTER

◆ 125g butter, softened

◆ 2 garlic cloves, crushed

◆ 1 ½ tbsp each finely chopped sage, thyme, rosemary

1 PROSCIUTTO STUFFING Heat butter in a medium frying pan. Cook leek, garlic and prosciutto, stirring, 2 mins or until leek is tender. Stir in breadcrumbs. Cook, stirring, 2 mins or until toasted lightly. Remove from heat. Stir in pear. Season. Cool.

2 HERBED BUTTER Combine ingredients in a small bowl.

3 Preheat oven to 180°C. Discard neck and giblets from turkey. Rinse turkey under cold water, then pat dry inside and out with paper towel. Tuck wings under body, gently loosen skin over breast and tops of legs using fingers or the handle of a wooden spoon (don’t puncture skin). Push herb butter under skin, being careful not to break the skin.

4 Fill turkey cavity with prosciutto stuffing, tie legs together with kitchen string. Place a wire rack in a large baking dish, place turkey on rack, tucking neck flap under body. Spray with oil, cover with foil. Roast 2 hours, remove foil and roast, basting occasionally with pan juices, a further 40 mins or until juices run clear when the thickest part of the thigh is pierced with a skewer.

5 Transfer turkey to a serving platter, cover loosely with foil, rest 15 mins.

6 Meanwhile, make gravy by skimming fat from pan drippings, leaving 2 tbsp of drippings in dish. Place dish over high heat, add flour, cook, stirring, until mixture thickens and bubbles. Gradually add stock, stirring, until mixture boils and thickens. Strain into a serving jug. Serve sliced turkey with gravy and vegies.