Roasted Turkey with Juniper and gin sourdough herb stuffing
Lilydale's free range chickens are raised and tended to by Australian farmers committed to producing premium quality produce.
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- Chef's knife
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Ingredients
- 50g unsalted butter, melted and cooled
- 1/3 cup olive oil
- 3.5kg Lilydale whole turkey
- Fresh bay leaves, to serve
- 80g unsalted butter
- Drizzle of olive oil, plus extra for tossing
- 1 brown onion, finely diced
- 1 large red apple, diced
- 2 tablespoons juniper berries, lightly crushed
- 2 large garlic cloves, finely chopped
- 1/4 cup of your favourite gin, or to taste
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 tablespoon each of orange zest and juice
- 300g sourdough bread, with crust removed, torn into small pieces
- 0ne egg, lightly whisked
- 1 bay leaf
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