Ingredients
- 1 3.2kg Ingham Whole Turkey, thawed
- 40g butter
- 3 large French shallots, finely chopped
- 250g rindless bacon, roughly chopped
- 200g button mushrooms, sliced
- 5 cups fresh white breadcrumbs
- 1⁄3 cup tarragon leaves, finely chopped
- 1⁄2 cup walnuts, roughly chopped
- 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 shallots, bacon and mushrooms. Cook, stirring often, for 4 minutes or until soft and golden. Remove from heat. Cool.
Combine shallot mixture, breadcrumbs, tarragon, walnuts, egg, 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.
