Labelled “the best turkey they’ve ever had” by our Westgold recipe taste testers. If you’re planning on having Turkey this Christmas, be sure to follow this recipe.
Difficulty – Easy
Prep time – 30 minutes
Cook time – 80-90 minutes
Serves – 10-12
Ingredients
2.5 kg turkey breasts, joined, skin on
2 onions, quartered
2 carrots, chunked
Stuffing:
2c fresh chunky breadcrumbs
50g Westgold Salted Butter
1 onion, diced
6 rashes streaky bacon, chopped
1 tbsp rosemary, chopped
½ c dried cranberries
½ c hazelnuts, roasted & chopped
½ tsp ground cloves
zest of 1 orange
1 egg, beaten
Salt and pepper
Butter glaze:
25g Westgold Salted Butter
2 tbsp maple syrup
1 orange, juiced
Method
Preheat the oven to 200oC. Make the stuffing by melting the first measure of butter and cook the chopped onion for 5 minutes, then add the bacon and cook another 3 minutes. Set aside to cool.
Tip the onion and bacon mixture into a bowl and add the breadcrumbs, cloves, rosemary, cranberries, hazelnuts and zest and stir to combine. Add the beaten egg and season.
Place ¾ of the stuffing mixture into the cavity between the turkey breasts and tie up tightly with cotton string. Place into a large roasting pan and spread the onion quarters and carrot chunks around the turkey.
Melt together the butter, maple syrup and orange juice and simmer for 5 minutes. Brush the butter glaze all over the turkey and season. Place in the hot oven for 25 minutes until the skin has started to brown. Turn down the heat to 180oC and roast for around 45 minutes, glazing again halfway through the cooking process.
Test the turkey with a skewer to make sure the juices run clear. Remove from the oven and increase the temperature back to 200oC.
Press the remaining stuffing on the top and return to the oven for 10 minutes to crisp.
Remove from the oven and set aside to rest for 20 minutes. Slice into thick slices and serve with the pan juices.
Original recipe sourced from: Westgold
