Roast Thanksgiving Turkey with Rosemary and Apricots
Ingredients
- 2.5kg oven-ready turkey
- 100g chestnut (substitute chestnut with wheatgerm if cooking for kids under age of 3)
- 100g dried apricots and raisins (soak the overnight)
- 50g unsalted butter
- 250g small onions, peeled and kept whole
- a pinch of salt
- ½ tbsp pepper
- 1 tbsp rosemary
- 1 tbsp olive oil
Instructions
- Preheat the oven to 180°C (375°F).
- Spoon some stuffing (chesnut/ wheatgerm and dried fruits) into the neck end of the turkey only. Shape into a neat, rounded end then tuck the neck skin under and secure with a wooden skewer or cocktail stick. Spoon any remaining stuffing into a shallow dish and cook separately for about 20 minutes.
- Place the turkey in a roasting tin and spread with butter. Season with a little salt and pepper. Cover loosely with a large sheet of foil to make a ‘tent’. In a non-stick frying pan, brown the onions well in the oil and remaining butter.
- Cook the turkey for about 2 –2½ hours, depending on weight, basting occasionally. About 1 hour before the end of the cooking time, remove the foil and add the onions to the tin with the turkey.
- Check if the turkey is cooked through, pierce the thickest part of the leg with a skewer – there should be no pink tinge.
- Remove the turkey and onions from the roasting tin, tipping slightly to let any juices run out. Cover with foil and leave to rest for 30 minutes.
Bon Appetit!
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Leave a Comment November 25, 2009
