Roast Turkey with Orange-Rice Stuffing

  • 1 Ingham Whole Turkey (large)
  • 20g butter
  • 1 medium brown onion, chopped
  • 4 cups water
  • 1 large orange, finely grated rind, juiced
  • 2 sticks celery, trimmed and chopped
  • 1 teaspoon allspice
  • 2 cups raw long grain rice
  • 1⁄2 cup flat leaf parsley, roughly chopped
  • Salt and freshly ground black pepper, to season
  • Salad, to serve

Preheat oven to 180ºC. Place turkey, breast side up, on a rack in a large shallow roasting pan. Tuck wings under the body.
 
In a large saucepan, melt butter over a medium heat. Add onion to pan and cook for 3 minutes, or until softened. Add water, 1/2 cup orange juice, orange rind, celery and allspice. Bring mixture to the boil, add rice, and simmer until craters form in the rice and almost all liquid has evaporated. Reduce heat to low, cover and cook for 5 minutes. Remove from heat and stand covered for a further 10-15 minutes until rice is tender. Season well with salt and pepper. Stir through parsley.
 
Fill neck and abdominal cavities with rice mixture. Tie turkey legs together with kitchen twine. Rub turkey with olive oil, season with cracked pepper and cover roasting pan with foil. Bake for 2 hours. Baste turkey with pan juices every half hour to keep moist.
 
Remove foil from roasting pan, baste turkey, roast for 30 minutes, or until skin is golden and turkey is cooked through. To test if turkey is cooked insert a skewer into the thickest part of the turkey breast. If juices run clear then the turkey is cooked. If juices are pink cook for a little longer. Place turkey on a large serving platter. Rest for 15 minutes before carving. Serve slices of turkey with stuffing and salad.

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Turkey Tips

  • Always store cooked foods above raw foods in the refrigerator.
  • If you cook poultry to eat later, refrigerate while hot.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.