3 kg (7 lb) oven-ready turkey
50 g (2 oz) butter
50 g (2 oz) butter
Stuffing:
50 g (2 oz) butter
1 onion, finely chopped
175 g (6 oz) breadcrumbs
100 g (4 oz) 'no need to soak' dried apricots, finely chopped
50 g (2 oz) walnuts, chopped
1 tbsp chopped fresh parsley
salt and pepper
1 tsp grated nutmeg
1 egg, lightly beaten
1 onion, finely chopped
175 g (6 oz) breadcrumbs
100 g (4 oz) 'no need to soak' dried apricots, finely chopped
50 g (2 oz) walnuts, chopped
1 tbsp chopped fresh parsley
salt and pepper
1 tsp grated nutmeg
1 egg, lightly beaten
method
1. Preheat oven. 180°C/350°F/gas 4. Remove . giblets from turkey. Wash turkey and dry thoroughly.
2. To make stuffing, 2. melt butter in a frying pan, add onion and fry for 3 - 4 mins until soft. In a bowl, mix together onions, breadcrumbs, apricots, walnuts, parsley, salt and pepper, and nutmeg. Stir in egg and leave until cold.
3. Fill neck end of . turkey with stuffing. Fold skin over and secure on the underside of turkey with wooden cocktail sticks.
4. Put turkey in roasting tin, melt butter and brush over turkey. Cover with greased foil and roast for 3 hours, basting occasionally. Remove foil for last 15 mins to brown the skin.
TIPS
Don't pack the cavity too tightly as the stuffing swells during cooking. Only stuff the neck end of the turkey as the temperature in the central cavity does not get hot enough and any stuffing there will not be properly cooked.
2. To make stuffing, 2. melt butter in a frying pan, add onion and fry for 3 - 4 mins until soft. In a bowl, mix together onions, breadcrumbs, apricots, walnuts, parsley, salt and pepper, and nutmeg. Stir in egg and leave until cold.
3. Fill neck end of . turkey with stuffing. Fold skin over and secure on the underside of turkey with wooden cocktail sticks.
4. Put turkey in roasting tin, melt butter and brush over turkey. Cover with greased foil and roast for 3 hours, basting occasionally. Remove foil for last 15 mins to brown the skin.
TIPS
Don't pack the cavity too tightly as the stuffing swells during cooking. Only stuff the neck end of the turkey as the temperature in the central cavity does not get hot enough and any stuffing there will not be properly cooked.
serving amount
for 8 servings:
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