Home > Recipes (old version) > Christmas Recipes > Dukkah Roast Turkey

Dukkah Roast Turkey

Dukkah Roast Turkey

Stuffing
100g butter
2 medium onions, chopped
2 celery stalks, chopped
5 cups fresh white bread crumbs
1 jar Wild Appetite Dukkah
2 eggs
Sea salt and pepper
Method:
Melt butter in a saucepan. Cook onion and celery over a low heat for 10 minutes, until soft. Add to other ingredients.

Turkey

6 kg turkey
150ml bottle of Wild Appetite Bread Dipper
(choose from: Toasted Garlic/Mediterranean/Sesame & Balsamic)

Method:
Remove fat, giblets and neck from turkey cavity. Wipe turkey inside and out with paper towels. Preheat oven to 180°C. Loosely stuff turkey, as stuffing will expand during cooking. Tie legs together with string. Brush half of the Wild Appetite Bread Dipper over the turkey. Place on a rack in a roasting pan. Cover with foil. Roast for 1 hour then baste with remaining mixture. Roast for a further 1 ½ hours. Remove foil and baste turkey with pan juices. Roast uncovered for 30 minutes until golden and the juices run clear. Remove from oven and cover with foil to rest for 20 minutes before carving. Reserve pan juices to make Shiraz Wine Gravy.

Shiraz Wine Gravy (Makes 2 cups)

½ cup pan juices
2 tablespoons plain flour
2 cups chicken stock
1/3 cup Wild Appetite Shiraz Jelly
Method:
Pour pan juices into a heatproof jug. Use a metal spoon to skim any fat from the juice surface. Put the roasting pan on the stovetop on a medium heat and add flour and ½ cup of the pan juices. Stir with a fork, making sure to scrape the base of the pan to dissolve any baked on residue. Cook for 2-3 minutes or until boiling. Gradually add the remaining juices and stock. Stir till smooth. Add jelly and bring to boil. Simmer for 10 minutes or until reduced by a 1/3. Season with salt and pepper. Perfect with Christmas turkey.
(or choose from Wild Appetite Merlot or Riesling Wine Jelly)