Well here you go. Part two of our Clean Health X’mas feast!
MAIN COURSE: Roast Organic Turkey with Gluten Free Pistachio & Cranberry Stuffing
Yes you need to source an organic birdie – you can source these on the internet and also if you live near an acreage who supply them. A large turkey will feed many family members – and obviously takes more time to bake so be prepared for a few hours in the oven.
- 1 x 5-6 kg organic turkey
- 125g organic butter – for basting
- Salt & Pepper
- ¼ cup – organic gluten free chicken stock
- 125g organic butter – melted
- 3 – 3.5 cups x cup gluten free breadcrumbs
- ½ cup finely chopped unsalted pistachios
- ½ cup finely chopped dried cranberries (Craisins)
- 1/3 cup finely chopped fresh continental parsley
- 1 x organic egg lightly whisked
To make the stuffing
- Place the Pistachio, cranberry mixture into a bowl
- Add the GF breadcrumbs, egg, parsley and butter
- Stir to combine and season with salt and pepper
- If the mixture is too dry, add another egg
- If too much, increase GF breadcrumbs
- Place oven rack in lowest position and preheat oven to 325°F (160-170°C). Butter 8-inch square baking dish or 2-quart casserole. Lightly brush roasting rack with vegetable oil and place in roasting pan.
- Remove giblets from turkey (usually in small cavity), discard all internal contents. Remove neck from large cavity. Pull off any visible pale yellow knobs of fat from either side of tail (not found on all birds).
- Rinse turkey inside and out with cold water and pat dry.
- Loosely fill small (neck) cavity with stuffing. Fold neck skin under body and fasten with metal skewer. Loosely fill large body cavity with stuffing. Transfer remaining stuffing to buttered dish and drizzle with 1/4 cup stock. Cover with aluminium foil and refrigerate until ready to bake.
- Transfer turkey, breast-side up, to rack in roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Rub turkey all over with softened butter and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Tightly cover breast area with foil, leaving wings, thighs, and drumsticks exposed.
- Roast turkey 45 minutes. Baste with pan juices (lift up foil to reach breast area) and continue roasting, basting every 45 minutes, 1 1/2 hours more (2 1/4 hours total). Baste again and, if pan juices have evaporated into glaze, add 1cup stock or water to pan. Roast another 45 minutes (3 hours total). Remove foil from breast area, baste, and add stock or water if necessary, until instant-read thermometer inserted into fleshy part of thigh (close to but not touching bone) registers 180°F, about 1 hour more (4 hours total). A trick is to prick the bird in the flesh part and if the juices run clear, it should be ready.
- Using turkey holders (or by inserting large metal serving spoon into body cavity), transfer turkey to large serving platter. Cover and keep warm. Let stand 30 minutes before carving.