Christmas lunch?! SORTED Ingredients:For the turkey roast:3-4kg turkey (completely defrosted)For the stuffing:1 garlic bread2 onions, chopped4 apples chopped500g chicken sausage casings removed2 sprigs rosemary, chopped cup walnuts, chopped tsp all spiceSalt and pepper cup apple juice1 eggFor the herb mayo basting: cup thyme cup sage leaves cup parsley1 cup mayonnaise2 cloves garlic crushed 1 lemon zestSalt and pepperFor the gravy: cup apple juice cup flourSalt & pepperRecipe:For the stuffing & turkey roast:1. Preheat oven to 200CFor the stuffing:1. Break garlic bread into pieces and place on a large roasting tray with onions and apples. Arrange in 3 distinct sections.2. Bake until garlic bread is dry and golden and onions and apples roasted, 20-25 minutes.3. Remove from the oven and allow to cool.4. Once cooled mix the onions and apples with the sausage (removed from the casings), rosemary, walnuts, spice and seasoning.5. Add the apple juice, egg and crumble in the garlic bread. Mix well.For the herb mayo basting:1. Chop the herbs and combine with mayonnaise, garlic, lemon zest and seasoning.For the turkey roast:1. Place the turkey in a roasting tray. 2. Place the stuffing into the cavity of the turkey.3. Lather the turkey with the herb mayonnaise, completely covering the outside and inside areas.4. Place the roasting tray on themiddle rack of the oven. 5. Roast theturkey for 30 minutes, then rotate the turkey in the oven and reduce theheat to 180C and cook for another60 75 minutes, basting every 20 - 30 minutes. The turkey is ready when a thermometer reads 75C in the thickened part of the thigh and breast. Remove the turkey from the oven, cover and allow to rest for 20 30 minutes. For the gravy: 1. Strain the liquid from the turkey roasting tray into a pot and add the apple juice. Bring to the boil and add cup flour while whisking continuously until the gravy thickens.2. Serve turkey sliced with vegetables, stuffing and lots of gravy. ENJOY!
