Roast Turkey

Roast Turkey with ricotta and lavender and a Pork and Macadamia Stuffing

Ingredients

1 Turkey (approx. 5kg) - free range if possible
11/2 tblspn butter
3 tspns sage - ripped into pieces
3 cloves garlic - minced
700gms ricotta - remove moisture by holding suspended in a muslin cloth (above a bowl)
200gm grano padano or parmigiano-reggiano - grated
1/2 cup italian (flat leaf) parsley
3 tspns oregano - strip leaves from stems
3 tspns lavender flowers
2 lemons - grate rind finely and juice
1 kg muscatel grapes (seedless if possible)
1 cup dry white wine
2 cups chicken stock

Stuffing

1 tbspn butter
3 eschalots - chopped
2 cloves garlic - crushed
2 good quality pork sausages - skin removed
2 pieces bread - roughly torn
3 tblspns chopped macadamia nuts
1 tblspn sage - chopped
1 tblspn oregano - strip leaves from stems
1 egg - lightly whisked
salt and pepper to taste

Method

Fry sage in butter and 2 cloves of the garlic until clear and softened, cool slightly.  Add garlic to ricotta, parmesan, herbs, lavender, lemon rind and juice, season with salt and pepper.
Seperate the skin from the turkey by carefully putting your fingers between the skin and the flesh near the lower back and gradually lift further onto the back and the thighs, it will create a 'pocket' to place the ricotta mixture between the skin and flesh.  Place the ricotta mixture under the skin and press gently to ensure it is evenly spread. Stuff turkey with  pork and macadamia stuffing, then tie legs together using kitchen string and place breast side up in roasting pan, add wine and half the stock.  Melt some extra butter and brush over the turkey skin and season with salt and pepper.  Place a piece of foil loosely over the turkey and cook turkey in oven on 180 degrees (160 fan forced) for about 1 hour, then remove foil, baste with juices and add extra stock to roasting pan if necessary, add the muscatels to the pan, roast for a further  11/2 hours (size dependant) basting with the pan juices as needed, until juices run clear when thickest part of thigh is pierced.  Place on a serving platter and loosely cover with foil to rest for 15 minutes before serving.

Stuffing Method

Gently fry the eschalots and garlic in the butter until tender. Place all ingredients in a bowl and mix together with hands, until well combined, fill turkey cavity with stuffing. 

Note: I usually cook this in the BBQ, following the same instructions.  Turn on all four burners, to preheat BBQ, then turn off the two underneath the grill plate and place the roasting pan there, without direct heat underneath, regulate the temperate to around 180 degrees.