Roasted Stuffed Turkey

There came a time in the Swallow's young life when having a turkey meal became a tradition during the family's Christmas celebrations.

When she had moved into her own nest, the Swallow continued the tradition by roasting a turkey.  Her first roasted turkey was cooked in turbo broiler.  Using the turkey recipe which had been provided by the broiler's manufacturer, the meat was a bit dry although the stuffing was tasty.

Four years ago, it was the Swallow's turn to host Christmas.  By this time, the Swallow had gathered many tips on roasting a turkey, and she decided to attempt a second try.  Family and friends had commented that the meat was succulent and based on the little that was leftover, this recipe is definitely a keeper.

ROASTED STUFFED TURKEY (serves 15)

Roasted Stuffed Turkey

Ingredients

1 frozen turkey, about 4 to 5 kg (thawed in the fridge for 2 to 3 days)
1 tsp butter

Marinade ingredients

4 tbsp Worcestershire sauce
1 tsp dark soya sauce
1 tsp oregano
1 tsp Chinese 5-spice powder
1/2 tsp ground black pepper
1 tsp salt
4 tsp honey

Stuffing ingredients

1 kg pork mince
10 water chestnuts, peeled and chopped
100g streaky bacon, chopped
2 stems celery, chopped
1 large onion, chopped
1 egg
1 slice of bread, cubed
2 tbsp Worcestershire sauce
1 tbsp Chinese wine
1 tsp ground black pepper
1/2 tsp rosemary
1/2 tsp basil

Method

1. Mix the marinade ingredients together in a bowl.  Rub this paste, with a little butter, onto the turkey.  Massage the turkey until all the paste and butter have been used.  Set aside.
2. Mix the stuffing ingredients in a large bowl.  Spoon the stuffing mixture into the cavity of the turkey.
3. Place the turkey into a roasting pan.  Cut a piece of aluminium foil big enough to cover the whole turkey.  Tuck the sides of the foil under the roasting pan (this is to keep the turkey from burning).  Rest the turkey for about 30 minutes before roasting.
4. Roast the turkey at 180 degrees Celsius for one hour.
5. Remove the foil, baste the turkey and roast for another 1-2 hours, basting the turkey at each hour.  If the turkey is browning too quickly, place the foil over it again (there is no need to tuck in the sides this time).
6. Check that the turkey is cooked by poking a skewer between the breast and the thigh.  The juice should run clear.
7. Remove the turkey onto a serving plate.
8. Pour the juice from the turkey into a pot and bring to a boil. Depending on how much juice is left, thicken with a corn flour mixture (1 tbsp cornflour and 1 tbsp water) or prepare a Brown Sauce. Serve with the turkey.

Notes

• Cooking time is 30 minutes for every kg (weight includes stuffing). 
• Turkey may be cooked without stuffing. Cooking time to be adjusted accordingly. 25 minutes for every kg.
• After carving the meat, remove the bones and set them aside.  These bones may be used to make soup stock.
• Leftover turkey meat can be kept in the fridge, and used to make cold sandwiches.