1 turkey weighing about 3-4 kg (washed and cleaned, neck and giblets removed)
10 g sage
15 g paprika powder
50 ml olive oil
50 ml honey
30 g butter
Salt and pepper to taste
100 g diced carrot
100 g diced celery
10 g diced onion
20 g chopped garlic
1 tsp chopped rosemary
1 tsp chopped thyme
1 tsp chopped parsley
100 g butter
500 g white bread (sliced and cut into cubes)
100 g minced chicken
50 g cranberry sauce
350 ml milk
Salt and black pepper to taste
Mix the sage, paprika, olive oil, salt and pepper together and rub inside and outside the turkey. Let it stand for about 30 minutes.
Mix the honey and butter and keep aside to baste the turkey.
Melt butter in a pan and add in the garlic. Fry for 30 seconds then add in the carrot, celery, onion, rosemary, thyme and parsley. Fry the vegetables until half cooked and keep aside.
In a bowl combine the bread cubes, cranberry sauce, mince chicken, milk, vegetables, salt and pepper and stir with a wooden spoon until well mixed.
This mixture can now be stuffed into the cavity of the turkey OR place the stuffing in a baking dish and bake at 160ºC for 1 hour. Unmould the stuffing and serve with the turkey.
If the stuffing is being roasted with the turkey, make sure to close the cavity with kitchen twine and tie the drumsticks together.
Place the turkey on a rack in a roasting pan.
Roast turkey in oven preheated to 170ºC for approximately 2 hours then reduce the heat to 100ºC and continue roasting until done. Baste the turkey with the honey and butter mixture from time – to – time.
To avoid over browning the turkey cover it loosely with foil.
When turkey is done remove from the oven and let it stand for at least 20 minutes before carving.
Strain the pan drippings into a saucepan, remove the fat, leaving about 2 tablespoons. If there is less than 600 ml of turkey juice add chicken stock or water.
Heat up the 2 tablespoons fat. Add 1 tablespoon flour. Stir until light brown. Then add the turkey stock and bring to the boil. Simmer gently until sauce thickens slightly then strain into a gravy boat and serve with the carved turkey.