Roas urkey wi cumqua pistachio s u ing and Cumberland sauce

SERVES 8 TO 10 PREP AND COOK TIME

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

CUMQUAT AND PISTACHIO STUFFING

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

CUMBERLAND SAUCE

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.