Christmas Turkey

Roast Christmas Turkey with herb Stuffing

Ingredients:

• 1 turkey weighing 5-6 kg
• 4 bay leaves
• 50 gr butter
• 4 lemon slices
• 1 tbsp salt
• 1 tbsp pepper
• ½ tbsp paprika

For Sausage meat the stuffing:

• 200 gr. stale bread, chopped roughly
• 400 gr minced pork meat
  
• a handful of chopped sage
• 1 onion, chopped
• 1 apple, peeped and chopped
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp pepper

Preheat the oven to 180ºC.
Clean the turkey and remove any feathers still attached to it.
Carefully lift the breast skin by easing your fingers underneath. You do not want to remove the skin, only lift it to add flavourings.

Slide two bay leaves, two lemon slices, 20 gr. butter, salt and pepper under each breast. This will ensure the breast turns out juicy and tasty.
Massage some salt and pepper over the bird; put some salt and pepper inside the body cavity also.

For the stuffing: Mix all of the ingredients in a large bowl. Moisten with 2 tbsp of milk.

Stuff the turkey to a neat shape. Put any leftover stuffing in a pie dish and cook in the bottom of the oven for 90 minutes.
Do not bother tying up the bird, it will cook better if it is not .
Put the turkey breast side down on a large baking tray. This will make the finished meat very tender and juicy.

Roast the turkey at 180º for 60 minutes per kilo. The weight must include the stuffing.

Remove the turkey from the oven and let it rest for 30 minutes before carving.
Meanwhile make some gravy with the pan juices.
Serve with roast potatoes, etc.