Ingredients
- 3 cups fresh white breadcrumbs
- 180g punnet Persian Fetta Cheese, drained, crumbed
- 10 fresh dates, seeds removed, chopped
- 1⁄3 cup pistachio kernels
- 1⁄2 cup mint leaves, finely chopped
- 2 eggs, lightly beaten
- 1 size 28 Whole Turkey
- 2 tablespoons olive oil
- 1kg small Chat potatoes
- Spicy Carrot Salad
- 1 tablespoon olive oil
- 40g butter
- 2 teaspoons Fennel Seeds
- 1⁄2 teaspoon dried chilli flakes
- 3 large carrots, trimmed, peeled, thinly sliced diagonally
- 1⁄4 cup mint leaves, finely chopped
- Creamy Cucumber Salad
- 1 large cucumber, thinly sliced
- 1 tablespoon sea salt flakes
- 300ml sour cream
- 1 lime, finely grated rind, 1/4 cup juice
- 1⁄3 cup dill sprigs, finely chopped
Instructions
Heat a barbecue oven on medium or kitchen oven at 180ºC. Combine breadcrumbs, fetta, dates, pistachios and eggs in a large bowl. Prepare turkey as per packaging instructions. Fill both the neck and rear cavity with stuffing. Tuck wings under turkey and secure legs with kitchen twine.
Sit turkey on a trivet in a large roasting pan. Cook turkey as per pack instructions for 1 ½ to 2 hours or until cooked when pierced in the thickest part of the turkey. Juices should run clear. If slightly pink cook turkey for a little longer.
Place potatoes into a large bowl. Add 2 tablespoons of olive oil. Toss until potatoes are well coated. Add potatoes to turkey for final hour of cooking.
Meanwhile, heat oil and butter in a large frying pan over medium heat. Add fennel seeds and chilli flakes. Cook for 1 minute or until aromatic. Add carrots. Cook, stirring often for 2 minutes or until coated in butter mixture. Add 1 tablespoon of water and cover for 2 minutes, shaking pan often, or until carrot is tender. Transfer to a large bowl. Cool. Stir through mint leaves and season with salt and pepper. Serve warm or cold.
Place cucumber slices into a large colander. Sprinkle salt over cucumber and allow to stand for 30 minutes. Rinse cucumber under running cold water to remove salt. Place cucumber on sheets of paper towel. Patt dry.
Combine sour cream, lime rind, lime juice and dill in a large bowl. Add cucumber and stir until well combined. Cover and refrigerate until required. Serve turkey with spicy carrot salad and dill cucumbers.
