Roast turkey with crimson raisin
| Serves: | 8-10 |
Ingredients
- 5 kg Turkey
- Cranberry jelly, to serve
- 3 oranges
- 150 g panko breadcrumbs
- 2 eggs
- 750 g Woolworths chicken mince
- 4-6 red onions
- 340 g asparagus spears, blanched
- 1/2 orange, zested
- 50 g walnuts
- 1/4 tsp allspice, ground
- 1 1/2 cups apple juice
- 1/2 cup crimson raisins, chopped
- 2 sprigs fresh rosemary, leaves picked and chopped
- 1 onions, finely chopped
- 4 tbsp butter
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200 °C.
- To make the stuffing, melt the butter in a saucepan and add the chopped onion and rosemary.
- Cook gently with the lid on for about 10 minutes, until the onion and rosemary are very soft.
- Add the raisins and the apple juice and turn up the heat a little.
- When the liquid has reduced to a third of its volume, set it aside to cool.
- Once cooled, add the allspice, walnuts, orange zest, chicken mince and the egg, then fold in the breadcrumbs. Season the stuffing mix with salt and pepper.
- Place two thirds of the stuffing into the cavity of the turkey.
- Lift up the turkey breast skin with your fingers and separate it from the flesh.
- Place the remaining stuffing between the skin and the turkey breast, then pull the skin back over.
- Place the turkey on a rack in a roasting pan and season the skin with salt and pepper.
- Place the roasting pan on the middle rack of the oven. Roast the turkey for 45 minutes, then reduce the heat to 180 °C and cook for another 60 – 75 minutes.
- For the last 30 minutes of cooking, add the halved oranges and red onions to the pan and baste them with the cooking juices.
- Serve the turkey with the roasted onions, oranges, asparagus spears and cranberry jelly.
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