How to expertly stuff and cook a tasty Christmas turkey

Christmas dinner isn’t complete without a perfectly cooked turkey at the centre of the table. Here’s how to expertly cook yours.

Stuffing and cooking a turkey doesn’t have to be a drama with these handy hints, courtesy of taste.com.au.

Stuffing a turkey

Remove neck and giblets from the turkey, reserve for stock. Wash bird inside and pat dry with paper towel. The stuffing must be cool before use to prevent bacteria from developing. Spoon stuffing into neck. Don’t pack in too tight as it will expand. Secure with a poultry skewer, tie legs together at the top of the drumstick.

Turkey looks incredible at the centre of a table.

Cooking a turkey

A 2 – 2.5kg turkey will need 20 hours of defrosting time and 1 1/2 hours cooking time (plus resting).

A 4 – 4.5kg turkey will need 24 hours of defrosting time and 3 hours cooking time (plus resting).

A 6.5 – 7.5kg turkey will need 28 hours of defrosting time and 4 1/2 hours cooking time (plus resting).

A 9 – 10kg turkey will need 40 hours of defrosting time and 6 hours cooking time (plus resting).

Always weigh the turkey after you have stuffed it. When cooked, the skin should be crisp and the juices run clear.

A Christmas classic that everyone can enjoy.

Simple stuffings

Italian bread stuffing

Preheat oven to 180°C. Place some diced country bread on a baking tray, brush with oil and bake in the oven until golden. Set aside to cool, then place in a large bowl with some grated parmesan. Melt some butter and olive oil in a large pan, add some chopped onion, chopped celery and chopped capsicums and saute until soft. Add some Italian herbs, raisins and pine nuts and cook for a further 1-2 minutes. Remove from heat and add to bread mixture. Set aside to cool before adding 2-3 lightly beaten eggs. Use to stuff a turkey or cook alongside the turkey.

There are a whole variety of ways to stuff your turkey.

Wild mushroom stuffing

Heat some butter in a large pan, add some chopped onion and fry until soft and caramelised. Place in a bowl and set aside. Heat some more butter in the pan over medium-high heat. Add some mixed, chopped mushrooms and fry until golden. Add some thyme and season well. Remove from heat and add to onion. Heat some chicken stock in a large saucepan. Add an equal amount of mixed white and wild rice and cook until tender, drain and add to the mushroom mixture. Stir in chopped sage and parsley and season well. Once cool, use to stuff the turkey.

For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as How to expertly stuff and cook a tasty Christmas turkey