Christmas Turkey
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 2 hours 30 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 5 kg Turkey
- 2 x 400 g cans lentils, drained and rinsed
- 1/4 cup chopped italian flat-leaf parsley
- 10 red salad onions, finely sliced
- extra virgin olive oil, plus extra for drizzling
- 100 g shiitake mushrooms, sliced
- 100 g king oyster mushrooms, sliced
- sea salt and freshly ground pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
1. To roast the turkey: Preheat the oven to 180°C. Remove the turkey from its packaging, keeping it in the tinfoil tray and covering the flesh with additional tinfoil. Place in the oven and, after an hour and a half, remove the tinfoil.
2. Roast for a further 45 minutes, occasionally basting the turkey with its juices, or until the bird is cooked through and the skin crisp. Remove from the oven and allow to rest for a few minutes.
3. To make the salads: Place the lentils, parsley and salad onion in a bowl, with the juice of 2 lemons and ½ cup olive oil. Mix until combined. In a separate bowl, add the mushroom and coriander, with the remaining lemon juice and olive oil.
4. Season both salads and set aside to allow the flavours to infuse.
To serve: Add good helpings of the lentil and mushroom salads to each plate, and top with a succulent carving of turkey. Serve warm.