Moroccan Roast Turkey
Give a shake to your classic Roast Turkey with this Moroccan delight
- Serves 8
- 15 mins to prepare
- 45 mins to cook
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- 1 medium onion, diced
- 25g butter
- 1 cup each: couscous, hot chicken stock
- 2 teaspoons mixed dried herbs
- ½ cup parsley, chopped
- salt and pepper to taste
- 1 egg, lightly beaten
- 3.5-4kg turkey
- 50g butter, melted
- 2 tablespoons Moroccan seasoning
- To make the stuffing, sauté the onion in the butter, until softened. Combine the couscous and chicken stock stirring until the stock is absorbed. Add the onion and remaining ingredients.
- Preheat the oven to 160°C. Remove any giblets from the turkey cavity. Pat inside and out with paper towels. Fill the neck and rib cavities with the stuffing. Fold the neck skin over to enclose the stuffing.
- Insert small skewers across the rib cavity and lace with string. Place in a large oiled roasting dish, breast-side up, folding the wings under the turkey. Brush with the butter. Sprinkle with the Moroccan seasoning.
- Roast for 35 minutes per 500g or until the legs ease away from the body with gentle pulling, or the internal temperature is 74°C. Cover loosely with foil if it browns too much.
- Cover with foil and a towel to rest for about 10 minutes before carving. Can be topped with drained mandarin segments.
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