TOTAL TIME: 4 Hours | SERVES: 8-10 servings
6kg Whole Turkey
2 cups Chicken stock
1/2 cup Water
ORANGE AND MACADAMIA STUFFING INGREDIENTS
6 cups White breadcrumbs
1 Large brown onion, finely chopped
1 Large orange, rind finely grated, juiced
1/2 cup Mixed fresh herbs (continental parsley, thyme and coriander)
1/2 cup Roasted macadamia nuts, roughly chopped
2 tbsp TMD Macadamia Liqueur
1 Egg, whisked
Salt and pepper, to season
Heat the butter in a frying pan over moderate heat and cook the onion until soft. Transfer to a large bowl and cool. Add the remaining stuﬃng ingredients. Season and stir until all combined.
Preheat the oven to 180°C. Fill the stuﬃng into the front and back cavity. Bring the wings under the turkey and the legs close to the body and put the remaining neck skin over the stuﬃng. Use string to secure the all.
Place the turkey into a large roasting pan and rub it with butter and pepper. Pour the stock and water into the pan and cover the turkey with aluminum foil. Roast for 3 hours while pouring the stock over the turkey regularly. When turkey begins to turn golden brown. Remove foil.
Once cooked, turn oﬀ the heat and rest the turkey for 15 minutes. Place the turkey into a large serving platter.