Roast Turkey with Fig and Apricot Stuffing
1 x 6kg Game Farm Turkey
1 large brown onion, chopped
6 cups fresh white breadcrumbs
(made from day old Italian-style bread)
1 orange, zested and 1/3 cup juice
1/3 cup large dried apricots,
1/3 cup coarsley chopped dried figs
1/2 cup pistachio nuts, coarsley chopped
1/2 cup chpped fresh continental parsley
1 1/2 teaspoons ground cinnamon
2 eggs, beaten
salt and freshly ground black pepper
melted butter for basting
2 tbs plain flour
225ml red wine
600ml chicken or turkey stock
3 tbs redcurrant jelly
salt and cracked black pepper to season
Melt butter in a large non stick frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Remove from heat. Cool.
Combine onion, breadcrumbs, orange rind, orange juice, apricots, figs, pistachios, parsley, cinnamon, eggs, salt and pepper in a large bowl.
Pre-heat oven to 180 Celsius Degrees.
Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel and fill with the stuffing. Tie the legs together with kitchen string.
Add 1 cup of water to a large roasting pan. Place turkey, breast side up on a wire rack in the pan. Baste with butter.
Loosely cover turkey with a large sheet of greased aluminium foil. Place pan in lowest shelf in oven. Roast for 3 hours 30 minutes, basting with butter every 30 minutes. Add more water to the pan if necessary. Remove foil and roast for a further 30-40 mins, or until turkey is golden and cooked through when tested with a skewer. (When pierced with a skewer in the thickest part of the thigh, juices should run clear).
Transfer to a carving tray, cover with foil and rest for 15 mins before carving.
Serve with crunchy roast potatoes, steamed green beans sauteed with almonds, glazed baby carrots and gravy.
Place a pan with the reserved pan juices from the turkey over low heat. Add the plain flour and cook, stirring, until golden. Add red wine and chicken or turkey stock and bring to the boil, whisking until thick. Reduce heat to low and simmer for 2-3 minutes.
Whisk in the redcurrant jelly, season well with salt and cracked black pepper.