Ingredients: 9 (count)
- 210g (3 cups) fresh sourdough breadcrumbs (made from day-old bread)
- 200g fresh dates, pitted, coarsely chopped
- 120g pkt dry-roasted hazelnuts, coarsely chopped
- 1/2 cup chopped fresh continental parsley
- 1 tablespoon finely grated lemon rind
- 1 egg, lightly whisked
- 5kg fresh or thawed frozen turkey
- 500ml (2 cups) water
- 80g butter, melted
- Combine the breadcrumbs, date, hazelnut, parsley, lemon rind and egg in a large bowl. Season with salt and pepper.
- Preheat oven to 180ºC. Remove the excess fat, giblets and neck from the turkey cavity. Wipe the turkey inside and out with paper towel. Run your fingers under the skin of the breast to loosen and create a large pocket. Press half the breadcrumb mixture into the pocket and spread evenly over the breast. Loosely fill the cavity with the remaining breadcrumb mixture. Use unwaxed white kitchen string to tie the legs together. Tuck the wings under. Place the turkey on a rack in a deep flameproof roasting pan. Brush the turkey with some melted butter. Pour the water into the base of pan. Cover the turkey with non-stick baking paper, then cover the dish tightly with foil. Roast for 1 hour.
- Remove the foil and paper. Brush the turkey with some more melted butter. Replace the paper and foil and bake for a further hour. Uncover the turkey and brush again with melted butter. Roast, uncovered, basting twice with the remaining melted butter, for a further 1 1/2 hours or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil and set aside for 30 minutes to rest. Transfer the turkey to a serving dish.
Notes: With a sweet nutty stuffing, this turkey tastes as brilliant as it looks as a table centrepiece.