Turkey with Lemon Parsley Seasoning

Ingredients
- 125g butter
- 2 trimmed celery stalks, chopped finely
- 8 spring onions, chopped finely
- 2 cloves garlic, crushed
- 6 cups coarse fresh, white breadcrumbs
- 1 cup fresh flat-leaf parsley, coarsely chopped
- 1 Tbsp lemon rind, finely grated
- Salt and freshly ground black pepper
- 1 egg, beaten lightly
- Size 5 turkey
- 50g butter, melted
- 1 cup water
- 1/4 cup plain flour
- 3 cups reduced-salt chicken stock
- 1 Tbsp cranberry jelly
- 2 tsp fresh mint, finely chopped
How to Prepare a Chicken or Turkey for Stuffing
Method
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1. To make lemon parsley seasoning, melt 125g butter in a large frying pan; cook celery, stirring, until softened. Add onion and garlic, cook, stirring, until fragrant. Combine onion mixture in a large bowl with remaining ingredients.
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2. Preheat oven to moderate, 180°C (160°C fan- forced).
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3. Discard neck from turkey. Rinse turkey under cold water; pat dry inside and out with absorbent paper. Fill neck cavity loosely with lemon parsley seasoning; secure skin over opening with toothpicks. Fill large cavity loosely with lemon parsley seasoning; reserve remaining seasoning. Tie legs together with kitchen string; tuck wings under.
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4. Place turkey on an oiled wire rack in a large roasting dish.Brush turkey all over with half the butter (25g). Rub a little salt into skin. Pour the water into the dish. Cover dish tightly with greased foil; roast in moderate oven for 2 hours.Uncover turkey; brush with remaining butter (25g). Roast, uncovered, in a moderate oven for a further 1 hour or until golden all over and cooked through, brushing with pan juices every 20 minutes. Remove turkey from dish, cover and stand for 20 minutes to rest.
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5. Increase oven temperature to very hot, 240°C (220°C fan forced).
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6. Lightly oil a 12 hole mini-muffin pan. Place 1 tablespoon of reserved lemon parsley seasoning in each hole. Bake in very hot oven for 10 minutes or until they are browned and crisp.
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7. To make gravy, pour turkey pan juices from dish into a medium jug; reserve 2 tablespoons of fat from the top; discard remaining fat on surface of juices. Heat the fat in same roasting dish, add flour; cook, stirring, until mixture is well browned. Gradually stir in reserved pan juices and stock; bring to the boil. Simmer, stirring, until gravy thickens slightly. Stir in jelly and mint. Season to taste with salt and pepper. Strain gravy into a jug.
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8. Serve turkey with seasoning muffins and gravy.