Roast Turkey
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Turkey is delicious as an Easter Sunday treat for all the family and will be extra special with this yummy stuffing recipe. Preparation time: 20 minutes, Ingredients3.15 Kg (7 Lb) turkey200g (7 oz) unsalted butter, softened 2 lemons, zested and halved 25g (1 oz) unsalted butter, melted 200ml (1/3 pt) white wine Stuffing:2 tbsp pinenuts1 tbsp sunflower oil 25g (1 oz) unsalted butter 1 medium onion, finely chopped 1 garlic clove, finely chopped 300g (11 oz) fresh white breadcrumbs fine zest of 1 lemon 3 tbsp roughly chopped coriander SuperValu Cooks’ Ingredients salt & freshly ground black pepper MethodPreheat the oven to 190°C (375°F / Gas 5).Sit the turkey in a large baking tray. From the neck end of the turkey, run your hand under the skin (being careful not to rip it), separating it from the flesh to create a pocket. Mix the softened butter and lemon zest together and season well. Again, using your hands spread this butter evenly on the turkey flesh under the skin. Pop the lemon halves into the turkey cavity. Brush the melted butter all over the turkey skin and season generously. Pour the wine over the bird. Cover the legs and breast with separate pieces of foil. Roast the turkey for 2 hours and 40 minutes, turning the tray half way through to allow even cooking. 25 minutes before the end of cooking time, remove the foil from the breast, leaving the legs covered. When cooked the turkey skin should be brown and crisp and the meat, moist and lemon flavoured. Recover the turkey completely with foil and leave to rest for at least 15 minutes before carving. Meanwhile, make the stuffing. Heat a large pan over a low heat and dry toast the pine nuts for 2-3 minutes, stirring, until golden. Remove and set aside. Return the pan to the heat and add the oil and butter. Gently sauté the onions and garlic for 4-5 minutes until soft. Return the pine nuts to the pan and add the breadcrumbs, lemon zest and coriander. Season to taste. Add 2-3 tablespoons of the lemony, buttery juices from the turkey's cavity or baking tray and saute the breadcrumbs for 3-4 minutes to give you a lightly toasted, yet buttery stuffing. |