Festive turkey


Ingredients 14
Servings 10
Time

Ingredients

  • 5
    kg
    turkey
  • salt
  • pepper
  • STUFFING
  • 12
    prunes,soaked and stoned
  • 100
    g
    walnuts, coarsely chopped
  • 50
    ml
    honey, melted
  • 1
    medium onion, coarsely chopped
  • 15
    ml
    oil
  • 450
    g
    pork sausage, casing removed
  • 7
    ml
    lemon rind, grated
  • COATING
  • 50
    ml
    butter, melted
  • 60
    ml
    honey
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Remove the giblets and set aside for the gravy. Remove feathers by scorching them and pat the turkey dry with paper towelling. Season inside and outside with salt and pepper. Stuff each prune with some of the chopped walnuts. Dip the prunes in the melted honey. Sauté the onion in the oil until soft. Blend all the ingredients for the stuffing. Stuff the turkey cavity with the mixture and secure the opening with needle and thread. Ensure that the legs of the turkey are tied together and place the bird in the oven. Blend the butter and honey and brush the turkey with the mixture. Cover with aluminium foil and bake for about 3 hours or until the turkey is done. Remove the aluminium foil about 40 minutes before the end of the cooking time. Baste with the pan juices every now and then while baking. Simmer the neck, liver and kidneys together until tender. Remove the bones and mash the meat and add the pan juices to the saucepan. Thicken slightly with a little cornflour and serve the gravy with the turkey.
 

Read more on: poultry  |  bake
 

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