Preparation time is 15minutes
Total time is 15minutes
Serve is for 1 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
1
- 3 onions
- 250grams butter
- 125grams breadcrumbs
- 1 handful fresh flat-leaf parsley, finely chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4kilograms turkey
Nutrition per serving
38700kJ / 9240Cal
38700 Kilojoules or 9240 Calories
445% of daily energy intake*
Protein
834grams
Fat
601grams
Carbs
168grams
Sugars
77.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
First, make the stuffing. Melt half the butter in a pan over a low heat, add the chopped onion, and sweat gently until soft. Remove from the heat, stir through the breadcrumbs and parsley, season, and set aside to cool. Preheat the oven to 200°C. Sit the turkey in a large roasting tin, and season, inside and out. Spread the remaining butter over the skin. Stuff the onion quarters into the body cavity, and the stuffing into the neck end. Roast for 20 minutes, then reduce the oven temperature to 190°C.
Step 2 of 3
Cover the turkey loosely with foil, and roast for 20 minutes per 450g plus 20 minutes. Baste every hour with juices from the tin. Pierce the bird with a skewer. If the juices run clear, it is ready; if not, cook for a little longer. Remove the foil for the last 10-15 minutes.
Step 3 of 3
Remove the turkey from the tin, and put on a large warmed plate. Cover with foil, and leave to rest in a warm place for 15 minutes. Serve slices of turkey with gravy, roast potatoes, cranberry sauce, and seasonal vegetables.
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