TURKEY WITH LEMON BREADCRUMB STUFFINGServes: 8 // Preparation Time: 15 minutes, plus resting time // Cooking Time: 1 hour
Using lemon and cherry tomatoes adds freshness to the turkey, while halving it cuts the cooking time down considerably.
60ml olive oil, plus extra for brushing
1 garlic clove, crushed
2 spring onions, sliced
1 tbsp lemon rind, finely grated
1 tbsp flat-leaf parsley, finely chopped
2 tbsp thyme leaves, finely chopped
2 tbsp Dijon mustard
4kg turkey, halved
350g large sourdough breadcrumbs
16 shallots, peeled
2 garlic heads, halved
3 lemons, halved
1 bunch oregano
60ml white balsamic vinegar
60ml dry white wine
750g vine cherry tomatoes
1 Preheat the oven to 190ºC/gas mark 5 (374ºF). Place one tablespoon of olive oil, the garlic, spring onions, lemon rind, parsley, thyme, one tablespoon of the mustard, and some salt and pepper in a bowl, and mix to combine. Gently loosen the turkey skin and push the herb mixture underneath. Brush the turkey with oil and sprinkle with salt and pepper. Place it in a large baking dish and roast for 30 minutes.
2 Place the breadcrumbs, shallots, garlic, lemon halves, oregano, remaining mustard and oil, vinegar and the wine in a bowl with some salt and pepper, and mix to combine. Add the breadcrumb mixture and tomatoes to the baking tray with the turkey and roast for a further 30 minutes or until the turkey is golden and the juices run clear when tested with a skewer. Cover with foil and allow to rest for 20 minutes before carving.
[recipe & photograph, from red christmas 2013 food & entertaining magazine]