Hint 2 – Prior to Cooking
Leave the turkey out of the fridge for no longer than 30 minutes prior to cooking. This allows the turkey to get to room temperature just prior to cooking and will also avoid any unwanted bacteria.
Hint 3 – The Stuffing
The ingredients for the stuffing can be prepared the day before the cooking of the turkey. Keep separate from the turkey until it’s time to cook.
Hint 4 – Cooking Time
A stuffed turkey will take approximately 35 to 40 minutes per kilo to be cooked. A 3kg turkey will take 1 hour and 45 minutes. Ensure your oven is preheated to approximately 200 degrees Celsius.
Hint 5 – Basting
For best results, baste your turkey every 30 minutes. You may require butter for the first basting however you should then be able to use the juices in the bottom of the dish for further bastings.
Hint 6 – Is the Turkey Cooked?
Insert a skewer into the thickest part of the thigh. The juices should run clear with no sign of pink.

Roast Turkey with Pistachio Stuffing

4kg Fresh Turkey

Stuffing
4 rashers of rindless bacon, chopped
1 onion finely chopped
2 tablespoons fresh sage, chopped
4 cups fresh breadcrumbs (make by putting sliced bread into a food processor until finely chopped)
125g Pistachios, shelled and chopped
1/2 cup currents
1 egg lightly beaten
20 grams melted butter

Method
1) . Remove Turkey from packaging and rinse cavity, then pat dry with paper towel.
2) Cook bacon, onion and sage in a frying pan on low heat in a fying pan until onion is soft.
3) Place breadcrumbs, pistachios, currants and egg into a large bowl and season with salt and pepper. Add in bacon mix and combine to make the stuffing. Spoon stuffing loosely into both cavities of the turkey and secure neck flap tightly with a small skewer. Tie legs together with kitchen string.
4) Place turkey on a rack in a large roasting dish and brush with melted butter. Cover with a layer of baking paper. Also add a layer of foil. This will keep the turkey moist.
5) Bake in a preheated oven 180 °C for about 2 and half hours ( allow 30 minutes per kilo). Baste every half hour and take the covering off for the last half hour to brown the skin
6) Transfer cooked turkey to a platter and cover with foil and stand for at least 20 minutes.

How To Cook Turkey For Christmas
Watch this step-by-step cookery video below by a professional Chef showing you how to cook the perfect Christmas roast turkey . This video also shows you how to make delicious stuffing and gravy.

Roast Turkey with Bacon and Pine-nut Stuffing
3.4kg frozen whole Turkey - thawed
2 tablespoons oil
2 Onions finely chopped
4 rashers lean rindless bacon, finely chopped
3 cloves garlic
2 cups of fresh Breadcrumbs
1 tablespoon fresh Rosemary leaves finely chopped
2 tablespoons Pine nuts, toasted
Salt and pepper

2 tablespoons plain flour
13/4 cups chicken stock
1/2 cup white wine
2 tablespoons cranberry jelly

1) Wash turkey inside and out and pat dry with paper towels. Put on a rack in a large baking dish
2) Cook onion in oil on low heat until soft, add bacon and garlic and cook for a few minutes. Spoon into a large bowl and let cool. Add breadcrumbs, rosemary and pine nuts and combine - season with salt and pepper. Spoon stuffing into turkey cavity and tie legs together with string. Rub a small amount of oil all over the turkey.
3) Bake in a preheated oven of 180C for 2 1/2 hours. (cover any parts that are browning quickly during cooking with foil)
4) Remove from oven, cover with foil and let stand at least 20 minutes.
5) To make gravy from the turkey juices: place the pan with the juices over a low heat and add flour. Stir constantly until brown. Add stock gradually, stirring to keep smooth. Add wine and cranberry jelly and bring to the boil. Reduce heat and simmer until thickened slightly.
6) Serve with carved Turkey.

Potatoes with Rosemary
1-2 kg Small washed potatoes ( or 2 per person)
Rosemary - a few sprigs chopped up
Garlic - one or two cloves crushed
Onion - sliced into fine wedges
Olive Oil - enough to lightly coat potatoes
Salt and Pepper to taste.

1) Prick potatoes with a fork and cook in batches in the microwave until tender .
2) Combine all ingredients together in a roasting pan
3) Cook for half an hour in a moderate oven or until golden brown.
4) Serve with Sour Cream