1turkey (about 4kg), at room temperature½lemon½ head garlic50 gmsoftened butterTo serve:orange and watercress saladDried fig and cracked wheat stuffing150 gmflaked almonds60 ml (¼ cup)olive oil1onion, finely chopped2garlic cloves, finely chopped220 mlchicken stockFinelygrated rind and juice of 1 orange300 gmcracked wheat, soaked in cold water for 5 minutes, rinsed, drained200 gmwhole dried figs, coarsely chopped¾ cupcoarsely chopped flat-leaf parsley50 gmbutter, coarsely chopped1 tspground allspicePedro Ximénez sauce1½ tbspvegetable oil4turkey wings, coarsely chopped1carrot, coarsely chopped1golden shallot, coarsely chopped1garlic clove, crushed50 mlsherry vinegar150 mlPedro Ximénez2thyme sprigs1cinnamon quill1thin slice ginger500 ml (2 cups)chicken stock
For dried fig and cracked wheat stuffing, preheat oven to 180C. Roast almonds on an oven tray, shaking occasionally, until golden (5-7 minutes), set aside to cool. Meanwhile, heat oil in a saucepan over medium heat, add onion and garlic, sauté until tender (7-10 minutes). Add stock, orange rind and juice, bring to the boil, add wheat, reduce heat to low, cover, stir occasionally until tender (10-12 minutes). Remove from heat, stand for 2 minutes, add remaining ingredients, fluff with a fork, season to taste, cool completely.
Rinse turkey under cold running water, pat dry with absorbent paper, rub inside cavity with lemon and garlic (discard). Spoon stuffing into cavity, truss legs with kitchen twine, tuck wing tips under backbone. Rub butter over skin, season to taste and roast until turkey is cooked through (1¾ hours for cooked breast and just-cooked thighs; 2 hours for well-done breast and thighs), cover loosely with foil and set aside to rest (30 minutes).
Meanwhile, for Pedro Ximénez sauce, heat oil in a saucepan over medium-high heat, add wings, carrot, shallot and garlic, stir occasionally until caramelised (7-10 minutes). Deglaze pan with vinegar, cook until almost evaporated (1-2 minutes), add Pedro Ximénez and reduce by two-thirds (5-10 minutes). Add remaining ingredients and turkey pan juices, simmer until reduced by half (20-30 minutes). Strain, season to taste and serve with turkey, stuffing and orange and watercress salad.
This recipe is from the December 2010 issue of Australian
"This recipe is a collaboration between myself and Kurt
Sampson, the chef at our sister restaurant Pata Negra. I love the
combination of cracked wheat, spices and figs in the stuffing. It
gives the dish a really fragrant note. Orange rind and parsley add
freshness and the Pedro Ximénez sauce brings it all