INGREDIENTS

3.8kg/Sz 38 whole turkey, cleaned, washed & dried or,
2.5kg rolled pork roast, dried or,
2kg whole chicken, cleaned, washed & dried
1C breadcrumbs, fresh or dried
1 brown onion, diced & fried
2 garlic cloves, crushed
1/4C dried cranberries
30g macadamias, chopped
2tbsp native thyme
1tbsp saltbush
2tsp pepperberry or pepperleaf
1 orange, zest, juice & halves kept
100g unsalted butter
2tbsp olive oil
sea salt flakes
ground pepperberry

METHOD

1 – Place the breadcrumbs, fried brown onion, cranberries, macadamias, native thyme, orange zest & juice, saltbush & pepperberry/pepperleaf into a bowl and mix well. Add a little melted butter if it is dry. Set aside.

2 – Clean the turkey or chicken by removing the neck, rinsing well with water, draining and patting fry with paper towel.
If using pork, pat dry with paper towel.

3 – Preheat oven to maximum temp. Separate the skin around the turkey or chicken breasts and stuff with butter to prevent them drying out during roasting. Stuff the turkey or chicken with the prepared stuffing and place the orange halves in the end to close. Truss for roasting.
If using pork, unroll and line the middle with stuffing, roll up tight and truss for roasting, placing the orange halves and the end as tying up.

4 – Weight the turkey to calculate the roasting time – Rule of thumb is 20 minutes per 500g.
If using chicken, 1.5hours will be the ideal time or til the juices run clear when the thickest part of the chicken is pierced with a skewer.
If using pork, 1.5hours will be the ideal time.

5 – Place on a roasting tray, rub with olive oil and season well with sea salt flakes & pepperberry, rubbing into the skin or crackling well to ensure it comes out nice and crispy.

6 – Place in the maximum heated oven and drop the temperature to 180C immediately, cooking for the calculated time. Allow the meat to rest for 20mins before carving to ensure it will not dry out when immediately cut.

Purra-Perte!

Eat & Enjoy!