Roas urkey wi cumqua pis­ta­chio s u ing and Cum­ber­land sauce

The Australian Women's Weekly - - Maggie Beer -


3 HOURS 30 MIN­UTES (+ COOL­ING AND 1 HOUR STAND­ING TIME) 6kg free-range turkey (bring to room tem­per­a­ture)

¼ cup (60ml) ex­tra vir­gin olive oil 1 tea­spoon plain flour

2 ex­tra-large oven bags 2 ta­ble­spoons ver­juice

1 ta­ble­spoon vinno cotto


90g dried cumquat

cup (60ml) ver­juice

1 cup (250ml) ex­tra vir­gin olive oil 400g free-range chicken livers, sinew re­moved

3 medium (500g) brown onions, chopped

¼ cup rose­mary leaves, chopped 3 cups (200g) coarse fresh bread­crumbs

cup fresh lemon thyme, chopped 1 cup flat-leaf pars­ley, chopped

½ cup (70g) pis­ta­chios, chopped ex­tra vir­gin olive oil


2 or­anges

2 lemons

cup (110g) red­cur­rant jelly 1 tea­spoon Di­jon mus­tard ½ tea­spoon ground gin­ger ½ cup (125ml) tawny (port) ½ cup (125ml) horse­rad­ish cream

1 CUM­BER­LAND SAUCE Finely grate the rind from the or­anges and lemons. Squeeze the or­anges and lemons sep­a­rately. You will need 100ml or­ange juice and cup (80ml) lemon juice.

Place the rinds and juices, jelly, mus­tard, gin­ger and port in a saucepan. Bring to a sim­mer over medium-high heat, stir­ring, then cook for 20 min­utes or un­til it thick­ens a lit­tle. Cool com­pletely, then stir in the horse­rad­ish cream. Trans­fer to a bowl; cover, re­frig­er­ate un­til needed or store in a ster­ilised jar in the fridge for up to 1 week. (Makes about 1 ¼ cups or 310ml). 2 CUMQUAT AND PIS­TA­CHIO STUFF­ING Place the cumquats in a bowl with ver­juice; stand for 30 min­utes. Heat 2 ta­ble­spoons of the oil in a large non-stick fry­ing pan over high heat.

Seal the chicken livers on each side for only a cou­ple of sec­onds. Re­move from the pan and place on a plate to cool. Chop coarsely. Heat the re­main­ing oil in cleaned fry­ing pan over a medium-high heat. Add the onion; cook, stir­ring, un­til caramelised and soft. Add the rose­mary; cook for a fur­ther 2 to 3 min­utes. Re­move from the heat. In a large bowl, place cumquats, liver and all the in­gre­di­ents. Stir in enough re­main­ing oil to just bring the stuff­ing to­gether. Sea­son.

3 Pre­heat oven to 170°C (150°C fan­forced). Fill the turkey cav­ity with the stuff­ing mix­ture. Fold the wings un­der the body and then tie the legs to­gether with kitchen string. Mix to­gether 1 ta­ble­spoon sea salt flakes, 1 ta­ble­spoon ver­juice and 2 ta­ble­spoons of the oil; rub all over turkey.

4 Place flour in oven bag; shake to dis­trib­ute flour through­out the bag.

Slide turkey into the bag to coat with flour. Tie the end of the bag with kitchen string and slip in into an­other oven bag, seal this too. Place turkey in a large roast­ing pan; roast for 1 ½ hours or un­til golden and cooked through (in­ter­nal tem­per­a­ture must reach 62°C).

5 Re­move the turkey from the oven.

Cut a cor­ner off the oven bag, then care­fully pour all the juices and fat into the tallest, thinnest jug you have (so you have the small­est sur­face area) to ac­cel­er­ate the fat set­ting. Place the jug in the fridge to chill so that the fat will sep­a­rate from the juice.

6 Place the pip­ing-hot turkey, breast­side down, in the pan. Leave turkey to rest for up to 1 hour with the torn oven bag or a sheet of foil loosely cov­er­ing it; it will re­tain its heat in this time.

7 If the turkey is not golden brown, re­move it from the oven bag and place it in the roast­ing pan breast-side up. In­crease the oven tem­per­a­ture to

200°C (180°C fan-forced). Brush with com­bined re­main­ing ver­juice, olive oil and vinno cotto. Roast turkey for 10 min­utes or un­til golden all over.

8 Once the fat has set, scoop it from the jug and dis­card. Place the juices in a small saucepan. Bring to the boil over high heat; sim­mer for 10 min­utes or un­til re­duced by half. Strain and keep warm un­til ready to serve.

9 Serve the turkey and stuff­ing with the pan juices and Cum­ber­land Sauce.

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