Ingredients
3.5 kg Turkey, thawed, cleaned , pierced well and at room temperature
Stuffing of your choice
Baste:
- 3 tbs light soy sauce
- 2 tbs honey
- 1 teasp grated ginger
- 1 clove garlic crushed
Serves 6 – 8
Preparation
- Place the stuffing mix inside cavity and neck of prepared turkey.
- Tie the legs of the bird together with a strong rubber band or string.
- Liberally baste the turkey.
- Place breast side down on a roasting rack, tent with paper towel.
- Cook on Med (50-60%) 8- 9 minutes per 500g (approximately 63 minutes) turning and rebasting several times for even cooking.
- Wrap in foil and allow to stand 15 minutes whilst you prepare vegetables and gravy.
Tips:
Ensure stuffing is precooked prior to placing inside turkey cavities.
Use poultry juices to make gravy.
If you cook poultry to eat later, refrigerate while hot.