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Ingham's Whole Turkey Roast with Almond Fig Stuffing & Caramelised Glaze
50 - 75 g butter
1 INGHAM'S WHOLE TURKEY
Stuffing
440 g dried figs chopped coarsely
120 mL port or Muscat
150 g butter softened
80 g almond meal
1 cup flat leaf parsley, coarsely chopped
Glaze - Combine in bowl and mix well
¼ cup melted butter
⅔ cup orange juice
½ cup brown sugar
½ tsp orange rind
To prepare the stuffing, place figs and port in microwave container and microwave for 2 minutes. Allow to cool completely then stir in butter, almond meal and parsley.
To prepare glaze, place melted butter, orange juice, brown sugar and orange rind in bowl and mix well.
Preheat conventional oven to 180°C / 160°C fan forced.
Remove turkey from packaging, and dispose of soaker pads.
Place stuffing inside the whole bird.
Cover the bird with butter and cover ends of legs and wings with foil. Place breast side up on a rack in roasting dish with 2 cups of water in the dish.
Cook for approximately 40 to 45 minutes per kg or until cooked through.
30 minutes before turkey is cooked, remove foil and pierce skin several times with a skewer to allow self-basting and browning.
10 minutes before product is finished cooking, brush turkey with glaze.
Remove turkey from oven and allow 10 minutes to rest before carving.
Serve with vegetables and your choice of gravy or cranberry sauce.
