Roast Turkey with pear stuffing
- Christine Canadas
- Jan 10, 2021
- 2 min read
Serves 6 - 8
Ingredients:
175g brown sugar
1 onion, quartered
1 bulb garlic, halved
600g rock salt
250ml apple cider vinegar
5cm piece ginger, thinly sliced
1.25l dry ginger ale
5kg turkey
80g unsalted butter, softened
Cranberry sauce, to serve
For the pear stuffing:
2 tbsp extra virgin olive oil
1 onion, fine chopped
2 cloves garlic, crushed
2 William pears, peeled and chopped
Small handful of rosemary leaves, chopped
Sea salt and cracked black pepper
95g stem ginger, chopped
1 tbsp Dijon mustard
80g toasted pine nuts
280g sourdough breadcrumbs
1 egg
Method:
Place the sugar, onion, garlic, salt, vinegar, ginger and 1 litre of water in a large saucepan over high heat. Bring to the boil, stirring to dissolve the salt.
Pour the brining liquid into a large (10 litre) plastic/stainless steal container. Add the ginger ale and 4 litres of water, stir to combine. Using your hands, carefully loosen the skin of the turkey at the breasts. Place the turkey, breast side down, in the brining liquid. Cover and refrigerate for 6 hours (but no longer).
To make the pear stuffing, heat the oil in a large non-stick frying pan over a high heat. Add the onion and garlic and cook for 4 minutes. Add the pear and rosemary, season with salt and pepper and cook for two minutes. Place in a large bowl with the ginger, mustard, pine nuts, breadcrumbs, and egg and mix well to combine.
Remove the turkey from the container, discarding the brining liquid. Pat the turkey dry and spoon the stuffing into the cavity. Carefully spread the butter under the turkey skin, tie the legs with kitchen string and tuck the wings underneath.
Preheat the oven to 200 degrees C. Place the turkey on a tray, cover with aluminium foil and cook for 1 hour. Remove the foil, reduce the heat to 180 C and cook for max 1 hour or until the turkey is golden and the juice runs clear when tested with a skewer. Cover with aluminium foil and set aside to rest for at least 20 minutes.
Комментарии