Roast turkey with cranberry and pecan stuffing
|8 slices||Bread, toast-thickness, wholemeal, crusts removed|
|1||Large onion, diced|
|1 cup||Pecans, coarsely chopped|
|1 cup||Craisins, dried cranberries|
|1 cup||Pear, peeled and diced|
|1||Egg, lightly beaten|
|1 Tbsp||Fresh thyme|
- Ensure the turkey is thawed enough to remove the giblets.
- Run cold water through the inside of the turkey then pat dry inside and out with paper towels.
- Put it on a platter. Sprinkle with the salt and pepper and pat in. Refrigerate, uncovered, for 6 to 8 hours. This process will help the skin to crisp.
- Meanwhile, put the giblets in a saucepan, cover with water and simmer for 20 minutes. Use this stock to make the gravy after the turkey is cooked.
- To make the stuffing, put the bread in a processor and mix until finely crumbed. Melt the butter and saute the onion gently until softened. Add to the breadcrumbs with the remaining stuffing ingredients.
- Preheat the oven to 160C.
- Loosely fill the neck and main cavities with the stuffing. Secure the legs and neck with skewers to hold the stuffing in, or put a large onion at the entrance to the main cavity.
- Place the turkey in a large roasting dish, breast-side up. Cover the legs with the bacon. Sprinkle the top with the herbs then spread with the butter.
- Place about 2 cups of water in the roasting pan. Cover the pan loosely with foil.
- Roast for about 40 minutes for each 500g of turkey plus 30 minutes extra, until the legs ease away from the body with gentle pulling.
- Baste at least twice during cooking. Remove the foil during the last 30 minutes of cooking. Cover with foil and a towel and rest for 10 minutes before carving.