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Cranberry glazed turkey with pumpkin and pecan stuffing

Name: Cranberry glazed turkey with pumpkin and pecan stuffing
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8
Ingredients: 1/2 cup (40g) salt flakes; 2 tbs raw sugar; 4kg whole turkey, giblets and neck discarded; 2 bunches rosemary; 2 tbs olive oil; 100g unsalted butter, melted, cooled; 1L (4 cups) chicken stock; 200g dried cranberries; 600g frozen cranberries; 1 tbs finely chopped rosemary leaves; 2 cups (440g) raw sugar; Finely grated zest 2 oranges; juice of two oranges; 150g unsalted butter, melted; 1 onion, coarsely grated; 2 garlic cloves, crushed; 200g speck, finely chopped; 300g coarsely grated butternut pumpkin; 200g fresh sourdough breadcrumbs; 150g pecans, finely chopped; 1 tbs finely chopped rosemary

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Nov 06, 2017

Always wanted to cook a turkey for Christmas but never quite had the confidence? Well, your prayers have been answered. Anyone with an oven can cook this super-easy turkey.

1/2 cup (40g) salt flakes
2 tbs raw sugar
4kg whole turkey, giblets and neck discarded
2 bunches rosemary
2 tbs olive oil
100g unsalted butter, melted, cooled
1L (4 cups) chicken stock

Cranberry sauce

200g dried cranberries
600g frozen cranberries
1 tbs finely chopped rosemary leaves
2 cups (440g) raw sugar
Finely grated zest 2 oranges
juice of two oranges

Pumpkin and pecan stuffing

150g unsalted butter, melted
1 onion, coarsely grated
2 garlic cloves, crushed
200g speck, finely chopped
300g coarsely grated butternut pumpkin
200g fresh sourdough breadcrumbs
150g pecans, finely chopped
1 tbs finely chopped rosemary

Method

1.

The day before cooking, to brine the turkey, combine salt and sugar in a bowl. Rub salt mixture over turkey and inside cavity. Place turkey, breast-side down, in a deep-sided roasting pan. Cover with plastic wrap and chill overnight.
2.

For the cranberry sauce, combine all ingredients in a bowl and leave at room temperature overnight to macerate.
3.

The next day, rinse turkey well under cold running water and pat dry with paper towel. Spread rosemary across pan and place turkey, breast-side up, on rosemary in the middle of the pan. Set aside for 1 hour to come to room temperature.
4.

Preheat oven to 200°C (fan-forced).
5.

Meanwhile, for the stuffing, place all ingredients in a bowl and combine well with clean hands. Fill cavity with stuffing and tie legs together with kitchen string.
6.

Combine oil and butter in a bowl and brush over turkey. Add 2 cups (500ml) chicken stock to pan. Transfer cranberry sauce to a separate deep-sided roasting pan and add remaining 2 cups (500ml) stock. Place turkey on the middle shelf of the oven and cranberry sauce on a lower shelf, and roast for 30 minutes or until turkey is slightly golden and sugar in cranberry sauce is dissolved. Remove sauce from oven and set aside.
7.

Reduce oven to 150°C. Rotate turkey 180° and roast for 1 hour 20 minutes, then rotate 180° again and pour over cranberry sauce. Roast, brushing with sauce from pan every 10 minutes, for 40 minutes or until a meat thermometer inserted in the thickest part of the thigh reaches 75°C. Remove from oven and rest, loosely covered with foil, for at least 20 minutes. Serve turkey drizzled with sauce from pan.