• 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

1. Preheat the oven to 180°C (375°F).
2. 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.
3. 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.
4. 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.
5. Check if the turkey is cooked through, pierce the thickest part of the leg with a skewer – there should be no pink tinge.
6. 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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