TURKEY TWIST

Super Food Ideas - - FRONT PAGE -

SERVES 10 PREP 40 MIN­UTES (PLUS COOL­ING AND REST­ING) COOK 3 HOURS

YOU’LL NEED TOOTHPICKS AND UNWAXED KITCHEN STRING

4kg whole turkey 500g packet streaky ba­con, halved length­ways 2 small lemons, thinly sliced 50g but­ter, melted ¹⁄³ cup maple syrup But­tered as­para­gus and green beans, to serve Cran­berry and Hazel­nut Stuff­ing ½ cup skin­less hazel­nuts, chopped 100g but­ter, chopped 1 brown onion, finely chopped 2 gar­lic cloves, crushed 1 ta­ble­spoon finely chopped fresh le­mon thyme leaves, plus ex­tra sprigs to serve 2 ta­ble­spoons finely chopped fresh flat-leaf pars­ley leaves 4½ cups fresh bread­crumbs ½ cup dried cran­ber­ries, roughly chopped

1 Make Cran­berry and Hazel­nut Stuff­ing Place hazel­nuts in a fry­ing pan over medium heat. Cook, stir­ring oc­ca­sion­ally, for 4 min­utes or un­til golden and toasted. Trans­fer to a large heat­proof bowl. Set aside. 2 Melt but­ter in pan over medium heat. Add onion. Cook, stir­ring, for 10 min­utes or un­til soft­ened. Add gar­lic and herbs. Cook, stir­ring, for 1 minute or un­til fra­grant. Add to hazel­nuts in bowl. Set aside for 30 min­utes to cool. Add bread­crumbs and cran­ber­ries. Sea­son with salt and pep­per. Stir un­til well com­bined. 3 Pre­heat oven to 180°C/160°C 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. 4 Place a greased wire rack in a large flame­proof roast­ing pan. Place turkey on rack. Us­ing the pic­ture as a guide, ar­range ba­con and le­mon slices slightly over­lap­ping over turkey breasts. Se­cure with toothpicks. Brush turkey all over with melted but­ter. Cover tightly with greased foil. 5 Roast turkey for 2 hours. Re­move and dis­card foil. Brush all over with maple syrup. Roast, bast­ing turkey every 15 min­utes with pan juices, for a fur­ther 45 min­utes or un­til turkey is golden and juices run clear when thigh is pierced with a skewer. 6 Trans­fer turkey to a plate. Cover loosely with foil. Stand for 15 min­utes. Re­move toothpicks. Sprin­kle with ex­tra thyme. Serve with as­para­gus and green beans. NU­TRI­TION: (per serve) 4166kj; 57.2g fat; 23.2g sat fat; 58.9g pro­tein; 58.4g carbs; 7.3g fi­bre; 175mg chol; 1609mg sodium.

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