Ingredients
- 3 .2kg Ingham Whole Turkey
- 2 slices bread
- 1 cup milk
- 250g minced pork or beef meat
- 1 egg, lightly beaten
- 2 brown onions, finely chopped
- 150g sliced ham, finely chopped
- 1 tablespoon fresh tarragon leaves, chopped
- 1⁄2 cup cream
- Salt and freshly ground black pepper, to season
- 1 tablespoon olive oil
- Mixed steamed vegetables, to serve
Instructions
Preheat oven to 180ºC. Pat the two turkey cavities dry with paper towel. Place turkey, breast side up, on a rack in a large shallow roasting pan. Tuck wings under the body.
To make the stuffing, soak the bread slices in the milk in a large bowl. Add minced meat, egg, onion, ham and tarragon, season with salt and pepper. Mix well to combine all ingredients.
Stuff both cavities with stuffing. Fold neck skin back to cover cavity, skewer if needed. Tie turkey legs together with cooking string. Rub turkey with olive oil, season with cracked pepper, cover roasting pan with foil and bake for 2 hours. Baste turkey with pan juices every half hour to keep it moist.
Remove foil from roasting pan, baste turkey, return to oven for 30 minutes or until skin is golden and turkey is cooked through. Turkey is cooked when a skewer inserted into thickest part of breast lets juices run clear. Place turkey on a large serving platter, rest for 15 minutes before carving.
Meanwhile to make gravy, place baking dish over a low heat and stir in cream and tarragon, scraping the pan to remove any bits stuck to bottom. Remove from heat, strain gravy to remove any lumps. Serve carved turkey with gravy and steamed vegetables.
