Cranberry and Pistachio Roast Turkey
Roast Turkey with a Cranberry and Pistachio Seasoning
Ingredients
- 3 kg Turkey Buffe
- 1 1/2 Cups Fresh Bread Crumbs
- 30 gm Butter
- 1 tsp Garlic, crushed
- 1 Small Onion, finely chopped
- 1/3 Cup Pistachio, chopped
- 1/3 Cup Craisins, Dried Cranberries
- 1/2 tsp Thyme, dried
- 2 Tbsp Fresh parsley, chopped
- 1 Tbsp Finely grated orange rind
- 1 Egg
- Pinch Salt
- Pinch Pepper
Cranberry Butter
- 150 gm Butter, softened
- 1 Tbsp Finely grated orange rind
- 2 Tbsp Chives, finely chopped
- 1 Tbsp Parsley, chopped
- 3/4 Cup Chopped Dried Cranberries
- Pinch Salt
- Pinch Pepper
Instructions
Cranberry and Pistachio Seasoning
- Melt the butter over low heat, add onion and garlic, cook 5 minutes or so until the onion is softened, allow to cool.
- In a bowl add breadcrumbs, cooked onion, pistachios, cranberries, orange rind, herbs, egg and salt and pepper, mix to combine.
- Preheat oven to 180 C
- Either fill the cavity of your turkey with the seasoning or get your butcher to bone and roll the breast with the seasoning.
- If you can, gently loosen the skin from the breast meat and spread the butter mixture between the flesh and the skin, if you can't do this just spread the butter over the top of the skin.
- Place Turkey in a baking dish, cover with foil and bake for 2 hours, remove foil and bake a further 30 minutes for the Turkey to brown, baste with any of the juices from the bottom of the pan, if you need you can increase the heat to 200 C for the last 30 minutes.
- Serve with vegetables
Cranberry Butter
- Combine all ingredients well in a bowl.
Notes
The cook time will depend on the size and weight of your turkey, allow 30 minutes per 500g plus an extra 30 minutes. So if your finished turkey weighs 2 kg it would cook for 2 1/2 hours.