Ingredients
- 1 3.2kg Ingham Whole Turkey, thawed
- 40g butter
- 1 large brown onion, finely chopped
- 150g ham, roughly chopped
- 6 cups fresh white breadcrumbs
- 1 orange, finely grated rind and 1/3 cup juice
- 200g large dried apricots, roughly chopped
- 1⁄2 cup natural almonds, roughly chopped
- 1 1⁄2 teaspoons ground cinnamon
- 2 eggs, beaten
- Salt and freshly ground black pepper
Instructions
Preheat oven to 180°C. Place a rack into a large roasting dish. Pour ½ cup water into roasting dish. Wipe turkey inside and out with paper towel.
To make the stuffing, melt butter in a large non stick frying pan over medium heat. Add onion and ham. Cook for 3 minutes or until onion is soft. Remove from heat. Cool.
Combine onion mixture, breadcrumbs, orange rind, orange juice, dried apricots, almonds, cinnamon, eggs, salt and pepper in a large bowl.
Fill cavity of turkey with stuffing mixture. Place turkey on rack in roasting dish tucking neck flap underneath the turkey. Tie legs together with unwaxed kitchen string.
Loosely cover turkey with a large sheet of aluminium foil. Place pan in lowest shelf in oven. Roast for 2 hour 25 minutes or until turkey is golden and cooked through when tested with a skewer. (When pierced with a skewer in the thickest part of the thigh, juices should run clear). Add more water to pan if necessary.
Transfer turkey to a chopping board and cover with aluminium foil. Allow to stand for 10 minutes before carving.
