Roast Turkey with Sticky Roasted Plums
For the stuffing:
- 100g butter
- 1 red onion, finely chopped
- 2 cloves garlic, chopped
- 1 – 2 cups breadcrumbs, toasted
- 1 cup chicken stock
- ½ cup apple juice
- 10g fresh thyme, chopped
- 70g pecan nuts, chopped
- 1/3 cup dried apple or figs, chopped
For the turkey:
- 3 – 4kg free-range turkey, defrosted
- 2 Tbsp. olive oil
- 120g butter
- 3 Tbsp. honey
For the sticky roasted plums:
- 6 plums (or nectarines/peaches), halved
- 6 tsp butter
- 1 lemon
- 1 Tbsp. caster sugar
- Sea salt and freshly ground black pepper, to season
To make the stuffing:
Melt 100g of butter in a pan. Add the onion and garlic cloves and soften over a low heat for 5 minutes. Add a cup or two of toasted breadcrumbs to the pan, along with the chicken stock, apple juice, thyme, pecan nuts and dried apple. Season and combine. Stuff into the cavity of a free-range turkey before tying the legs with string to secure.
To make the turkey:
Drizzle the turkey with olive oil and place in a Le Creuset 31cm Signature Oval Casserole with 100g butter. Roast for 1 ½ – 2 hours, adding water to the bottom of the casserole to prevent the turkey from drying out. After an hour, baste the turkey with 20g butter and 2 Tbsp. honey.
To make the sticky roasted plums:
Top each half with half a teaspoon of butter, a squeeze of lemon juice and some caster sugar. Place around the turkey and roast for the last 15 – 20 minutes until slightly caramelised and tender.
To brine your turkey, combine 160g fine salt, 55g sugar, 2 Tbsp. vinegar and 1 litre of water and bring to a simmer. Add the juice and halves of 4 oranges and 2 lemons and remove from the heat. Pour another 2/5 litres of water over the turkey in a container, pour over the flavoured water and brine overnight in the fridge.