PREP TIME: 30min
COOK TIME: 4 ½ hrs
1 x 5kg whole turkey
2 cups olive oil, divided
7 knobs garlic
6 spring onions, trimmed
2 cups breadcrumbs
1 cup parmesan cheese
100g bacon, diced
10 sprigs rosemary, divided
2 cups white wine
2 tbsp lemon zest
½ cup salted capers
Salt to season
Pepper to season
Step 1: Preheat oven to 180°C.
Step 2: Begin by making the stuffing. Wash capers, spring onions and 5 sprigs of rosemary. Place these ingredients into a food processor with half a bulb worth of peeled garlic. Process into a paste.
Step 3: Place the paste into a large mixing bowl. Add 1 cup of olive oil, the grated parmesan, the lemon zest and the breadcrumbs. Mix together well and season with salt and pepper. Set aside.
Step 4: Wash the lemons and roughly slice them.
Step 5: Wash the remaining garlic bulbs and half them.
Step 6: Scatter the lemon slices and garlic pieces across the bottom of a large roasting tray.
Step 7: Add the remaining rosemary sprigs to the roasting tray and pour in the 2 cups of white wine.
Step 8: Rinse and pat dry the turkey. Place the turkey into the roasting tray, atop of the white wine baste.
Step 9: Pour the remaining cup of olive oil over the turkey. Rub the olive oil into the bird’s skin and season the outer with salt and pepper.
Step 10: Place the stuffing inside the turkey cavity.
Step 11: Cover the turkey with foil and cook on 180°C for approximately 4-4 ½ hours.
Step 12: Baste the turkey every 30 minutes with the juices at the bottom of the tray.
Step 13: After 3 hours, remove the foil to allow for crispy golden skin.
Step 14: Rest the cooked turkey for 30 minutes and serve with gravy and any choice of roasted vegetables.