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Roast Turkey With Fig And Pistachio Couscous Stuffing

Delicious Sunday dinner roast turkey recipe

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Roast Turkey With Fig And Pistachio Couscous Stuffing

Serves: 4 people.

Preparation Time: 30 minutes to prep, 1 hour 35 minutes to cook.

  • 1 large turkey (about 1.5 kg)
  • 1 lemon, zest grated and juiced
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 3 small red onions, each cut into six wedges
  • 300 g couscous
  • ¼ teaspoon saffron threads
  • 500 ml chicken or vegetable stock
  • 75 g roughly chopped dried figs
  • 50 g shelled unsalted pistachios, roughly chopped

Method

  1. Put large turkey into a lightly oiled roasting pan.
  2. To make the marinate, simply mix the lemon zest and juice with the honey, olive oil, ginger, cinnamon, cumin and freshly ground black pepper to taste. Now Brush some of this mixture generously inside the large the turkey, then over the outside.
  3. Leave to marinate while making the stuffing. The longer you can leave the marinate on the better. Reserve the rest of the marinade.
  4. Preheat the oven to 180°C and put the couscous into a heatproof bowl. Add the saffron into the stock and pour over the couscous. Cover and leave to stand for 5 minutes or until all the stock has been absorbed.
  5. Stir in the figs and pistachios. Season to your liking.
  6. Now the couscous mixture is ready, it can be added to the turkey. Spoon the mixture into the neck end of the turkey. Fold the neck skin over and either secure with the wing tips or with a wooden cocktail stick.
  7. Add the onion wedges into the cavity of the turkey (or, if you prefer, place them in the tin around the bird after it has been roasting for 40 minutes). Use the rest of spiced lemon juice mixture to pour over the turkey and roast for another 20 minutes.
  8. Spoon the remaining couscous around the turkey and roast for a further 25 minutes or until throughout. To test if the bird is cooked, pierce the thickest part of the thigh: the juices should run clear and the internal temperature should be around 75ºC.
  9. Transfer the turkey to a serving platter, loosely cover with foil to keep warm and leave to rest for 10 minutes before carving. Remove the skin before serving, if desired.
  10. Serve with the couscous and onions.

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