Ingredients
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4kg Coles butcher whole turkey
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100g Coles butter, at room temperature
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4 cloves garlic, crushed
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1 tablespoon lemon zest
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1 tablespoon dried oregano
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2 small lemons, halved
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1 tablespoon Coles pure olive oil
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2 cups brown rice, cooked
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1/2 cup currants
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85g packet pistachios, toasted, chopped
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Coles free range egg, lightly beaten
Method
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1Preheat oven to 180C or 160C fan. Rinse turkey (including cavity) under cold running water and pat dry with paper towel.
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2Combine butter, garlic, lemon zest and oregano, and season well. Using fingers, gently loosen skin from breast meat and push butter mixture under skin.
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3To make the stuffing, combine rice, currants, pistachios and egg, and season well. Fill cavity with the rice stuffing and then 2 lemon halves. Secure cavity with a skewer and tie legs with kitchen string. Place on a rack in a roasting pan, brush with oil and season well. Squeeze remaining lemon over turkey. Cover with foil. Bake for 1hr.
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4Remove foil and bake for another 1hr 20 mins, or until juices run clear when a skewer is inserted in thickest part of the turkey. Rest for 10 mins before carving.
Source: taste.com.au
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