Easiest Turkey Ever
1 x 3.5kg turkey
1 tablespoon butter
1 medium onion, chopped
2 sticks celery, sliced
3 bacon rashers, finely chopped
1 1/2 cups packaged seasoned stuffing mix
3/4 cup water
1 tablespoon oil
roast potatoes, steamed asparagus and gravy to serve (see check list, bellow)
fresh herbs to garnish
1. Remove and throw away the neck and giblets from inside the turkeys cavity. Rinse the turkey under cold water; pat dry inside and out with absorbent paper.
2. Melt the butter in a frypan. Add onion, celery and bacon. Using a wooden spoon, stir over a high heat until the onion and celery are soft. Spoon the mixture into a large bowl. Add the stuffing mix and water; stir until combined.
3. Tuck the turkey’s wings under its body. Using a large spoon, stuff the seasoning into the cavity. Tuck the neck flap under the body; secure it with a toothpick or skewer. Cross the legs over each other and tie with kitchen string to keep them in place.
4. Place a wire rack inside a large baking dish; place turkey, breast- side up, on the rack. Brush all over with the oil.
5. Cook, uncovered, in a moderate oven, 180°C, for about 2 1/2 hours, or see check list, bellow, on how to test. If the turkey skin becomes too dark during cooking, cover the area with a piece of foil.
6. Serve the turkey with roast potatoes, steamed asparagus and garnish with fresh herbs.
Check List For Success:
# Make sure you thaw the turkey completely in the refrigerator for 24 hours before stuffing and cooking it.
# To test if the turkey is cooked, use a metal skewer to pierce the thigh flesh where it is attached to the body. If the juice runs clear, it done. Some turkey’s have a “button” (placed there before packaging) positioned near the breast area. If this button has popped up, then the turkey is done.
# To Make Roast Potatoes: You will need 600g baby new potatoes, cut in half. Place in an oiled baking dish, drizzle with extra oil. After turkey has been cooking for 1 3/4 hours, place the potatoes in the baking dish in the oven. Cook, turning occasionally, for about 3/4 hour, or until browned and tender.
# To Make Steamed Asparagus: You will need 2 bunches of asparagus. Simply remove the base of the stalks by bending the stem. Steam or boil the asparagus for a few minutes until tender; drain.
# Buy a packet of gravy mix and follow the directions on the packet; stir in 1 tablespoon port, if desired. Serve with sliced turkey.