Wednesday 17 December 2014

Orange and Pistachio Stuffed Turkey

Serves 8-10

I had grand plans of posting recipes for a whole spread of Thermomix made Christmas fare, but those plans have been overtaken by the crazy hectic nature of my life of late. Work has been busy and so too has my social life with Christmas and school functions galore. It's just that time of year. But this is one recipe I definitely need to share. When cooked perfectly, turkey should be moist and juicy and delicious and the flavours of the stuffing should infuse the meat. It's therefore important to make sure that your stuffing is a good one, and this one is in my humble opinion the best that I have ever had. There's no reason why it couldn't also be used to stuff a chicken or a pork loin roll. 

Orange and Pistachio Stuffing

Stuffed and Prepared

Didn't quite get the photo before the carving had begun!

What's in it?

4kg turkey
40g butter, melted
Salt and pepper

Orange and Pistachio Stuffing
40g butter
1 brown onion, peeled and halved
6 x 35g slices of white bread
1 1/2 tsp finely granted orange rind 
1/2 cup orange juice 
Bunch of parsley and mint
1/2 cup pistachios
1 egg, lightly beaten

You will also need some skewers and a meat thermometer. 

How do I make it? 

1. Preheat oven to 180°C/160°C fan-forced. 

2. Prepare turkey Remove and discard neck from turkey. Rinse turkey (including the cavities) under cold water. Pat dry inside and outside with paper towel. 

3. Make orange and pistachio stuffing Place bread in mixing bowl and chop Turbo / 1sec / 2-3 times or until a breadcrumb consistency is reached. Remove to a separate large bowl.  Place butter and onion in mixing bowl and chop for 3sec / speed 7. Scrape down sides of bowl and cook for 5min / 100°C / speed 1. Add to breadcrumbs. Place pistachios in mixing bowl and chop Turbo / 1sec / 1 time. Add to breadcrumbs and onion. Place parsley and mint in mixing bowl and chop for 3sec / speed 7, then add to breadcrumbs and onion together with the orange rind, juice and egg. Stir with a wooden spoon until well combined. 

4. Fill the large and neck cavity of the turkey with the stuffing. Using skewers which have been cut in half, secure skin over both the cavities. Tie legs together with kitchen string. Tuck wings under the turkey. 

5. Place turkey on a greased wire rack in a large roasting pan, or in a disposable aluminium roasting tray. Brush turkey with melted butter and season with salt and pepper. 

6, Wrap wings and legs in aluminium foil (this will help to stop these from drying out), cover rest of the turkey with a large piece of grease proof baking paper and then cover pan or tray tightly with alfoil.

7. Place turkey in oven and roast for 1 1/2 hours, then remove the foil, and baking paper. Roast for a further approximately 1 1/2 hour, basting turkey frequently with pan juices. After turkey has been cooking for around 2 1/2 hours, check the temperature with a meat thermometer inserted into the thickest part of the breast. The turkey is cooked when the internal temperature reaches 165°F or 75°C. If you don't have a meat thermometer handy, pierce with a skewer. The juices will run clear when the turkey is cooked. 

8. Once cooked, transfer the turkey to a platter or board to rest for 15-30 minutes. Remove and discard string and skewers. Serve with stuffing, cranberry sauce and gravy. 

4 ProPoints per serve of stuffing and 4 ProPoints for 100g of cooked turkey meat (skinless).


This recipe can be easily converted for a larger turkey. I usually cook an 8kg turkey to serve around 30 people, and simply double the amount of stuffing and increase the cooking time. An 8kg turkey takes around 6.5-7 hours. There are plenty of good guides available on the internet as to approximate cooking times for different sized turkeys. 

I prefer to order my free range turkey from my butcher and pick it up fresh on the day that I am cooking it. But if your turkey is frozen, thaw it in the fridge. This will take around 3 days for a 4kg turkey and 4-6 days for a larger turkey. 

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