Roasted Whole Turkey with Australian Stuffing


    1. Preheat oven to 210°C (or 190°C for fan forced oven)
    2. Wash out the inside of turkey and pat dry. Place on rack in an oven-proof dish 60 mins before cooking.
    3. Sauté onions and garlic in a fry pan with butter, until soft. Add macadamias, prosciutto and apples and cook for 5 minutes.
    4. Transfer to mixing bowl and add breadcrumbs, parsley, cranberries and cranberry sauce, salt and pepper.
    5. Stuff into turkey but do not overstuff. Tie legs of turkey together with butchers twine across the cavity.
    6. Add the stock to the bottom of the baking dish. Brush turkey with melted butter and season with salt and pepper. Wrap wing tips in foil to prevent burning.
    7. Place turkey in the oven and turn temperature down to 165°C (or 145°C for fan forced oven)
    8. Cooking time is 50-55mins per kg. Baste the turkey every 45 minutes. Turkey is cooked when internal temperature is above 80°C measured in the thickest part of the thigh. You will need a food thermometer for this,
    9. Leftover stuffing can be rolled into golf ball size balls and roasted separately. Baste these before and during cooking. Cook for 25 minutes.
    10. Keep pan juices to make your own gravy

    RECIPE: Courtesy of Colleen, ALDI Test Kitchen