Roast Turkey with Rice Stuffing

SERVES 8
PREP 30 mins
COOK 2 1/2 hrs

GREENGROCER
4 garlic cloves, crushed
1/2 cup sultana and apricot mix
1/2 cup craisins
1/2 cup slivered almonds
1 small lemon, halved
1 tbsp thyme leaves
1 egg, lightly beaten

BUTCHER
1 x 3kg whole turkey
3 bacon rashers, rind removed

SUPERMARKET
100g butter, at room temperature
1 1/2 cups cooked brown rice
1 tbsp olive oil

METHOD
1. Preheat oven to 180C or 160C fan. Rinse turkey and pat dry with kitchen paper.

2. Combine butter and garlic and season well. Using fingers, gently loosen skin from the breast meat and push butter mixture under skin.

3. To make stuffing, combine rice, sultana and apricot mix, craisins, almonds, thyme and egg and season well. Spoon into cavity of turkey followed by the lemon halves. Secure cavity with a skewer and tie legs with kitchen twine. Place on a rack in a baking pan and brush with oil. Drape bacon rashers over turkey breast and pour 1 cup of water into pan. Cover with foil. Bake for 1hr.

4. Remove foil and bake for another 1hr and 20mins, basting every 30 mins. Remove bacon and bake for another 10 mins, until juices run clear when a skewer is inserted into the thickest part of turkey. Rest for 10 mins before carving.

What are your favourite Christmas recipes? Tell us below...