If you’re looking to up your Christmas lunch or dinner, you have come to the right place.
This baked Christmas turkey is divine and will have everybody’s mouth watering.
Baked Christmas Turkey
- 4 kg Turkey neck removed + rinsed and dried
- 2 tbsp Olive Oil
- 1 cup White Wine
- 1 cup Chicken Stock
- Prosciutto and Cranberry stuffing
- Allow the turkey to come to room temperature before cooking. Preheat oven to 200C.
- Press stuffing loosely into turkey cavity – it will swell with cooking so don’t pack it in too tightly. Use a toothpick to close the opening and tie turkey legs with kitchen string.
- Pour oil into roasting pan. Place the turkey into the pan. Rub turkey with oil, then add wine and stock.
- Cover with foil and roast – allow 20 minutes per 500g, a total of 2 hours 40 minutes. Every 30 minutes remove foil and baste turkey with cooking juices, then replace oil. Remove foil for last 30 minutes to brown the breast.
- The turkey breast is cooked when juices run clear (not pink) after inserting a skewer into the thickest part. Carve off the legs, wrap the rest of the turkey in two layers of foil and set aside while finishing cooking the legs.
- Increase the oven temperature to 200½C and cook the legs for another 30 minutes.
- Meanwhile, scoop out the stuffing, prepare the gravy and finish other vegetables.
- To make gravy, scoop away excess fat from the pan juices, add 2 tablespoons plain flour and stir to combine, working off all those yummy crunchy bits on the bottom of the pan.
- Add any juices that have seeped from the resting turkey, more wine and chicken stock if necessary, stir over medium to hot cook top until thickened slightly.
- Carve turkey and serve with gravy, stuffing and other vegetables.
- Don’t forget to thaw the bird – a whole bird may take up to 2 days to thaw in the refrigerator.
- To make your own cranberry sauce, place 175g craisins in a bowl, cover with boiling water and leave for 30 minutes. Drain, and place craisins in a saucepan with 1/2 cup port, zest and juice of one orange and 1/2 cup redcurrant jelly. Simmer for 6-8 minutes over low heat, and then set aside to cool.
- Leftover turkey should be sliced, placed in a container with a lid and refrigerated. Make sure you do this as soon as the turkey is cold. Turkey will keep in the fridge for 3-4 days or freeze for up to 2 months.
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.