Enjoy my Corn Fed Turkey with stuffing, a great festive dish for the whole family.
Turkey stuffing Ingredients
To make the stuffing –
Sauté the onion in butter and olive oil with a pinch of salt and pepper until onion is softened and translucent. Add garlic and diced bacon cook for a couple of minutes and add the celery. Season, add your bread crumbs and mix well.
Chop the herbs and add to stuffing at the end – mix an egg into the stuffing if you want it to hold firmly.
Adjust seasoning if necessary.
To prepare the turkey -
Take the Turkey out of the fridge a few hours before cooking so it comes to room temperature.
Melt butter and add olive oil.
Take off the heat.
Add the salt pepper and rub all over the bird and a bit in the cavity.
Fill the turkey cavity with your stuffing.
Place in a roasting tray with the chicken stock in the bottom of the pan.
Roast for 1.5 hours at 170 degrees Fan Forced. Do no open the oven for the first 30 minutes, but baste the bird at 30 minutes and every 10-15 minutes after that.
The turkey is cooked when the internal temperature reaches 62 degrees – residual heat will keep the turkey cooking out side of the oven and after an hour or two resting breast side down you find the bird perfectly cooked, tender and melt in the mouth – it will still be warm.
My rule of thumb is you can easily fix undercooked – but you can’t take away overcooked!
There should be juices from the turkey cooking as well as the initial stock put into the pan – drain these and use to make a quick gravy.
When carving turkey you may find it easier to remove the legs and the wing, remove the whole breast and then carve .
Serve with stuffing on the side.