About this recipe
Christmas lunch for me is anything but traditional, but for some Christmas isn’t Christmas without their prized Christmas Turkey. So for those that want the traditional, but why to try something new at the sime time, here is an Australian twist on the traditional Christmas Turkey.
Apart from just the turkey being rubbed with Australian Wildfire Spice, the Christmas turkey stuffing includes lemon myrtle, macadamia nuts and riberries.
Ingredients
1 whole turkey
1 tablespoon Wildfire Spice
100g (3.7 oz.) salted butter
30g ( 2 tablespoons) tamari
Salt flakes
Riberry and Macadamia nut stuffing
500g (2 cups) fresh breadcrumbs
150g (1 cup) Riberry Confit
80g (3 oz.) macadamia nuts, coarsely chopped
30g ( 2 tablespoons) Lemon Myrtle Sprinkle
2 eggs
Cooking instruction
Start by making the stuffing by combining the breadcrumbs, riberries, macadamia nuts and lemon myrtle in a bowl. Add eggs and mix until combined.
Preheat the oven to 180 degrees. Sprinkle the skin and cavity of the turkey with Wildfire spice and salt flakes. Then stuff the cavity with the riberry and macadamia nut stuffing. Truce the turkey with butchers twice and place breast side up on a rack in a large roasting tray. Add a little water to the roasting tray and roast for 45 minutes.
While the turkey begins to roast, make the turkey basting. Heat the butter in a medium sized saucepan, then add the beer and tamari. Begin basting the turkey every 15 minutes. After the first hour remove, baste, then cover with foil and return to the oven for a further 60 minutes or 90 minutes depending on the size. Continue to baste every 15 minutes.
To check when the turkey is cooked, use a meat thermometer into the deepest part of the turkey. Ideally the internal temperate should be 82°C. When cooked, removed from the oven and allow to rest in a warm part of the kitchen for approx 20 minutes before carving.
