Roast turkey with pear stuffing
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 3 hours |
| Prep Time: | 20 minutes |
Ingredients
- 80 g Asian panko breadcrumbs
- 6 cloves garlic
- 115 g cranberries, halved
- 200 g butter, softened
- 1 tbsp ground cinnamon
- 2 garlic cloves, chopped
- 1 red onion, chopped
- 2 pears, diced
- 3 tbsp duck fat
- salt to taste
- 1 cup duck fat
- 2 tsp fresh rosemary leaves
- 1 clemengolds, peeled
- 2 chillies, halved lengthways
- 6 large potatoes, peeled, halved and parboiled
- sea salt and freshly ground black pepper, to taste
- 1 x 500 g Pork sausages
- 2 tsp fresh parsley,finely chopped
- 6 brown mushrooms, chopped and fried
- 125 g bacon, chopped and fried
- 1 x 3-4 kg Woolworths frozen turkey in butter brine
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 190°C.
Combine all the ingredients for the stuffing, season, then use to stuff the turkey.
For the cranberry butter:
- Mix the butter and cranberries together then carefully push the butter underneath the skin of the turkey, taking care not to tear it. Secure the legs with string.
- Baste with a little duck fat then roast, covered, for 1 hour. Remove the foil after 1 hour, baste with the remaining duck fat and roast for a further 1 to 1½ hours, or until cooked through.
To make the roast potatoes:
- Preheat the oven to 200°C.
- Place the potatoes, chillies, garlic, ClemenGold peel and rosemary in a large roasting pan, drizzle with duck fat, sprinkle with Panko crumbs, season with salt and roast until golden and crisp.
Do your turkey in the Weber instead:
- Prepare the grill for indirect cooking over a medium heat. Pour 2 cups chicken stock into a heavy-duty roasting pan. Place the turkey, breast-side up, on a roasting rack and set it inside the pan.
- Grill with the lid on, checking the turkey after the first hour – if any parts are getting too dark, wrap them in aluminium foil.
- Check the turkey again after another hour – the turkey is done when the internal temperature reaches 70° in the thickest part of the thigh, around 2¼-3 hours.
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