Ingredients
- 1 3.2kg Ingham Whole Turkey, thawed
- 40g butter
- 1 large brown onion, finely chopped
- 150g mild pancetta, roughly chopped
- 3 garlic cloves, crushed
- 6 cups fresh white breadcrumbs
- 1⁄2 cup semi dried tomato, roughly chopped
- 1⁄2 cup parmesan stuffed green olives, roughly chopped
- 1 lemon, rind finely grated and juiced
- 1⁄3 cup basil leaves, finely 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 onion and pancetta. Cook for 3 minutes or until onion is soft. Add garlic and cook for 1 minute. Remove from heat. Cool.
Combine onion mixture, breadcrumbs, tomatoes, olives, lemon rind, lemon juice, basil, 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.
