Easy Christmas turkey

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are more budget-friendly.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar, and raisins are a cost-effective substitute.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and seasoned water can save costs.

Preheat the oven to 180 degrees fan forced.

Bring the turkey to room temperature if it was frozen, ensuring it thaws properly.

In a pan on low heat, dry toast the fennel seeds until lightly golden and fragrant, about 2 minutes.

Add 150 grams of butter, diced onions, and crushed garlic to the pan; sauté for about 5 minutes until fragrant.

Transfer the onion mixture to a large bowl.

Add pistachios, dried cranberries, torn sage leaves, and torn sourdough to the bowl; mix to combine.

Season the stuffing mixture with salt and pepper; stir well.

Set aside a third of the stuffing mixture in a separate bowl.

To the larger portion of stuffing, add a beaten egg and chicken stock; mix well.

Pat the turkey dry inside and out before stuffing.

Stuff the turkey cavity with the stuffing, being careful not to overstuff it as it can dry out; also stuff the neck cavity.

Seal the neck cavity with two toothpicks.

Use unwaxed kitchen string to tie the turkey legs together to keep the stuffing in.

Tuck the wings under the turkey to prevent burning and ensure even cooking.

Melt the remaining 50 grams of butter and brush it over the turkey.

Cover the turkey with two sheets of baking paper and two sheets of foil to prevent it from browning too quickly.

Ensure the oven rack is low enough so the turkey cooks evenly.

Cook the turkey for 40 minutes per kilo, basting every 30 minutes, until juices run clear when the thigh is pierced.

In the last 30 minutes of cooking, remove the foil and baking paper to allow the turkey to brown on top.

In the last 15 minutes, scatter the reserved bread mixture around the turkey.

Once finished, cover the turkey with foil and let it rest for 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens