Sticky Cola-glazed Turkey with Spicy Capsicum and Rice Stuffing
SERVES 10 PREP 25 MINUTES (PLUS COOLING AND STANDING) COOK 3 HOURS YOU’LL NEED UNWAXED KITCHEN STRING AND TOOTHPICKS FOR THIS RECIPE.
½ cup cola 2 tablespoons smoky barbecue sauce 2 teaspoons mild American mustard 4kg Steggles whole turkey Roast pumpkin, red onion and broccolini, gravy and lemon wedges, to serve Spicy Capsicum and Rice Stuffing 1 tablespoon extra virgin olive oil 1 small red onion, finely chopped 1 red capsicum, diced 1 garlic clove, crushed 1 teaspoon dried oregano ½ teaspoon dried chilli flakes 1 lemon ¾ cup cooled cooked white long-grain rice 2 tablespoons roughly chopped fresh coriander leaves 1 egg, lightly beaten
1 Combine cola, sauce and mustard in a saucepan over medium-high heat. Bring to a simmer (see notes). Reduce heat to low. Simmer for 2 minutes. Set aside to cool. 2 Make Spicy Capsicum and Rice Stuffing Heat oil in a large frying pan over mediumhigh heat. Cook onion and capsicum, stirring, for 8 minutes or until softened. Add garlic, oregano and chilli. Cook for 1 minute or until fragrant. Transfer to a bowl. Set aside to cool completely. 3 Grate zest from lemon. Remove and discard rind. Finely chop flesh. Add zest and flesh to onion mixture with rice, coriander and egg. Season with salt and pepper. Mix well. 4 Preheat oven to 180ºc/160ºc fan-forced. Remove and discard neck from turkey. Pat dry inside and out with paper towel. Loosely fill neck cavity with some of the stuffing. Using toothpicks, secure skin over neck cavity to enclose stuffing. Fill large cavity with remaining stuffing. Secure skin over cavity with toothpicks. Tie legs together with kitchen string. Tuck wings under turkey. 5 Place a greased wire rack in a large flameproof roasting pan. Pour 3 cups water into base of pan (see notes). Place turkey on rack. Brush turkey with ½ the cola mixture. Refrigerate remaining cola mixture. Cover pan tightly with greased foil. Roast turkey for 2 hours. Remove and discard foil. Roast, brushing turkey every 15 minutes with remaining cola mixture, for a further 45 minutes or until turkey is golden and juices run clear when thigh is pierced with a skewer. Carefully transfer turkey to a plate. Cover loosely with foil. Stand for 15 minutes. 6 Discard string and toothpicks from turkey. Serve with stuffing, roast vegetables, gravy and lemon wedges. NUTRITION: (per serve) 1908kj; 23.6g fat; 7.1g sat fat; 41.6g protein; 18.3g carbs; 1.7g fibre; 141mg chol; 528mg sodium.