Maggie’s corn-fed turkey with cumquat and pistachio stuffing

Every oven is different and the way the bird has been raised will make a difference in the cooking time. A good indication is to look for the meat pulling away from the bone on the leg, which is a sign it’s close to being ready.

Maggie’s corn-fed turkey with cumquat and pistachio stuffing Credit: Kitti Gould

• serves

  12

• prep

  20 minutes

• cook

  2:30 hours

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Ingredients

• 5.6 kg turkey
• sea salt flakes, to taste
• plain flour, for dusting
• 2-3 tbsp Seville marmalade
• 60 ml (¼ cup) verjuice or white wine
• 60 g butter, diced, at room temperature (optional)

Stuffing

• 170 ml (⅔ cup) extra virgin olive oil, plus extra for drizzling
• 2 medium-large brown onions, finely diced
• 2 tbsp rosemary leaves, finely chopped
• 140 g (1 cup) pistachios, lightly toasted
• 160 g (⅔ cup) candied cumquats, halved
• 1 tbsp finely chopped preserved lemon
• 180 g (3 cups) fresh sourdough breadcrumbs
• 1½ cups chopped mixed herbs (flat leaf parsley, marjoram, lemon thyme)

Resting time: 30 minutes

You will need a large oven bag and a digital meat thermometer for this recipe.

Instructions

1. Remove the turkey from the refrigerator 2 hours before cooking. Rinse out the internal cavity, then wipe the whole turkey dry with paper towel.
2. For the stuffing, heat the oil in a large frying pan over low-medium heat. Add the onion and cook, stirring for 5 - 10 minutes or until caramelised. Add the chopped rosemary during the last minute of cooking the onions.
3. Working quickly, place the pistachios, cumquats, preserved lemon and breadcrumbs in a large bowl. Don't add extra salt to your stuffing as the preserved lemons are salty. Mix well, then pour in the hot onion mix. There needs to be enough oil to moisten and bring the mix together. Allow to cool completely at room temperature (do not refrigerate), then stir in the chopped fresh herbs until well combined. Check for seasoning, and if the mix is too dry, splash in a little extra olive oil.
4. Preheat a fan forced oven to 150˚C.
5. Fill the turkey with the stuffing, really pushing it into the cavity. Pull the flaps of skin over to close the cavity and tuck the wings under the body. Massage the skin all over with olive oil and salt.
6. Dust the inside of the oven bag with flour. Place the stuffed turkey into a large oven bag, breast- side up and tie it off. Place into a deep oven dish and into the oven. Bake for 1½ hours, then carefully turn the bird over and bake for another 30 minutes
7. After the last 30 minutes of cooking, take the bird from the oven and check that it's cooked with a meat thermometer. It is best when the temperature is 63˚C and within minutes of resting, confirm it has reached 67˚C. That means it is cooked but not overcooked. If it hasn't reached temperature, then it requires more cooking. It may take another 30 minutes of cooking. Remove the turkey from the bag and return to the baking dish, making sure you don't lose any of the precious cooking juices.
8. Remove the juices from the bag by cutting a corner of the bag and pouring the juices into a tall jug. Chill the juices in the refrigerator. The tall jug will make it easier to take the 'plug of fat' off.
9. Increase the oven temperature to 200˚C.
10. Place the marmalade, 1 tablespoon of verjuice in a small saucepan and stir over low heat until melted and well combined. Brush the marmalade glaze over the turkey skin, then drizzle with a little more oil if desired. Return the turkey to the oven and bake for 10 - 15 minutes to burnish the skin to golden.
11. Take the bird out of oven and turn upside down (on its breast) to rest for 30 minutes.
12. While the turkey is resting, take the fat off the chilled juices, then pour the juices into a small saucepan and add the butter and the remaining 2 tablespoons of verjuice. Simmer until slightly thickened and reduced. These are juices, not a gravy. Carve the turkey and serve with the juices and stuffing.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Christmas Savoury

Watch The Full Episode Here

G

Watch The Full Episode Here

G