Ingredients
- 3 .2kg Ingham Whole Turkey
- 2 x 425g cans cannelloni beans, drained, rinsed
- 3 bunches asparagus, trimmed, cut in half
- 500g baby roma tomatoes, halved lengthways
- 1⁄3 cup olive oil
- 1⁄4 cup lemon juice
- Salt and freshly ground black pepper, to season
- 1 cup flat leaf parsley leaves, roughly chopped
Instructions
Preheat oven to 180ºC. Place a rack into a large roasting dish. Pour ½ cup water into roasting dish. Pat turkey dry, inside and out with paper towel.
Fill turkey cavities with stuffing of choice – optional. 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 on lowest shelf in oven.
Roast for 2 hours 25 minutes or until turkey is golden and cooked through when tested with a skewer. (When pieced with a skewer in the thickest part of the thigh, juices should run clear). Add more water to pan if necessary.
Meanwhile, combine cannelloni beans, asparagus, tomatoes, oil and lemon juice in a large roasting pan or ovenproof dish. Season well with salt and freshly ground black pepper. Place in oven on rack above turkey for 15 minutes. Stir and roast for a further 15 minutes or until asparagus is tender. Fold through parsley.
Transfer turkey to a large serving platter. Spoon vegetables and beans around turkey and serve.
