Ingredients
2 large brown onions
180ml Extra Virgin Olive Oil
200g granny smith apples peeled and roughly diced
2 sprigs rosemary stripped
60ml Verjuice
180g apple & mint jelly
2 cup roasted hazelnuts roughly chopped
1 cup flat leaf parsley roughly chopped
4 cup sourdough breadcrumbs coarse and softly packed
to season sea salt and freshly ground black pepper
6.5kg free range corn fed turkey
1 tspn unbleached plain flour
1 extra large oven bag
2 large brown onions
180ml Extra Virgin Olive Oil
200g granny smith apples peeled and roughly diced
2 sprigs rosemary stripped
60ml Verjuice
180g apple & mint jelly
2 cup roasted hazelnuts roughly chopped
1 cup flat leaf parsley roughly chopped
4 cup sourdough breadcrumbs coarse and softly packed
to season sea salt and freshly ground black pepper
6.5kg free range corn fed turkey
1 tspn unbleached plain flour
1 extra large oven bag
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Methods
1
Preheat the oven to 180C.
2
To make the stuffing, roughly chop the onions. Add ½ cup of the Extra Virgin Olive Oil to the pan and cook the onions until lightly burnished. Add the apple and rosemary and cook for a further 4 minutes before deglazing the pan with ½ of the Verjuice.
3
In a large bowl, place the Apple & Mint Jelly, hazelnuts, parsley, breadcrumbs, warm onion mixture, salt and pepper and mix to combine.
4
Fill the cavity of the turkey with the stuffing and truss the legs together well with kitchen twine.
5
In a small bowl, combine the remaining amount of Extra Virgin Olive Oil and Verjuice, whisk together well and set aside.
6
Put the flour into the oven bag and shake. Season the Turkey with sea salt, slide into the oven bag and tie the end of the bag well with kitchen string.
7
Bake the turkey in the oven bag on a baking dish for 2 ¼ hours or until the internal temperature has reached 60C using a digital thermometer. Open up the oven bag to expose the turkey breast and brush with the Extra Virgin Olive Oil and Verjuice mixture. Increase the oven temperature to 200C and bake for a further 15 minutes for a golden brown colour on the skin.
8
Remove the turkey from the oven and carefully pour off all the juices and fat into a jug, then place into the fridge to set. Once the fat has set on the surface, scoop off the top and reserve the remainder of the juices to serve.
9
Meanwhile, rest the turkey breast side down for 40 minutes to 1 hour in its oven bag. The turkey will retain its heat during the resting time, so reheating isn’t necessary.
10
Carve turkey and serve with warm juices and stuffing.
1
Preheat the oven to 180C.
2
To make the stuffing, roughly chop the onions. Add ½ cup of the Extra Virgin Olive Oil to the pan and cook the onions until lightly burnished. Add the apple and rosemary and cook for a further 4 minutes before deglazing the pan with ½ of the Verjuice.
3
In a large bowl, place the Apple & Mint Jelly, hazelnuts, parsley, breadcrumbs, warm onion mixture, salt and pepper and mix to combine.
4
Fill the cavity of the turkey with the stuffing and truss the legs together well with kitchen twine.
5
In a small bowl, combine the remaining amount of Extra Virgin Olive Oil and Verjuice, whisk together well and set aside.
6
Put the flour into the oven bag and shake. Season the Turkey with sea salt, slide into the oven bag and tie the end of the bag well with kitchen string.
7
Bake the turkey in the oven bag on a baking dish for 2 ¼ hours or until the internal temperature has reached 60C using a digital thermometer. Open up the oven bag to expose the turkey breast and brush with the Extra Virgin Olive Oil and Verjuice mixture. Increase the oven temperature to 200C and bake for a further 15 minutes for a golden brown colour on the skin.
8
Remove the turkey from the oven and carefully pour off all the juices and fat into a jug, then place into the fridge to set. Once the fat has set on the surface, scoop off the top and reserve the remainder of the juices to serve.
9
Meanwhile, rest the turkey breast side down for 40 minutes to 1 hour in its oven bag. The turkey will retain its heat during the resting time, so reheating isn’t necessary.
10
Carve turkey and serve with warm juices and stuffing.
