Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Roast turkey with freekah and pancetta stuffing


This turkey brings together a traditional brining technique and a modern freekah stuffing. It's great served with sautéed green beans and roast kipfler potatoes. You'll need to begin this recipe a day ahead.

You'll need

165 gm (¾ cup) caster sugar 185 gm (¾ cup) fine sea salt 1 onion, coarsely chopped 1 leek, coarsely chopped 1 head of garlic, halved horizontally 1 bay leaf sprig 1 bunch thyme 1 tbsp white peppercorns 1 turkey (about 4kg) 60 gm softened butter 750 ml dry cider 50 ml apple cider vinegar 300 ml chicken stock   Freekah and pancetta stuffing 350 gm (1½ cups) cracked green-wheat freekah 2 tbsp olive oil 120gm flat pancetta, cut into batons 1 Spanish onion, finely chopped 3 garlic cloves, finely chopped 2 cups (firmly packed) flat-leaf parsley, finely chopped 2 lemons, finely grated rind and juice only

Method

  • 01
  • Combine sugar, salt and 8 litres water in a small stockpot over medium heat, stir to dissolve, then add onion, leek, garlic, bay leaves, thyme and peppercorns. Remove from heat, cool completely, add turkey, place a plate on top to fully submerge and refrigerate for at least 24 hours.
  • 02
  • Preheat oven to 180C. For freekah and pancetta stuffing, cook freekah in boiling salted water until tender (10-15 minutes), drain. Spread on a large tray and cool completely. Meanwhile, heat oil in a saucepan over medium heat, add pancetta and sauté until golden (5-7 minutes). Add onion and garlic, sauté until golden (5-7 minutes), then transfer to a large bowl. Add parsley, lemon rind and juice and freekah, season to taste, set aside.
  • 03
  • Remove turkey from brine, pat dry with absorbent paper, spoon stuffing into cavity, truss legs with kitchen twine and tuck wing tips under backbone. Place on a wire rack placed in a roasting tray, rub with butter, add cider to roasting tray, roast until golden and cooked to your liking, basting occasionally (1 hour 45 minutes for cooked breast and just-cooked thigh; 2 hours for well-done breast and thigh).
  • 04
  • Remove turkey from pan, cover loosely with foil and rest for 10 minutes. Meanwhile, place pan over medium heat, deglaze with vinegar, then add stock and simmer over medium heat until reduced to sauce consistency (8-10 minutes). Season to taste, strain through a fine sieve into a serving jug. Carve turkey and serve with sauce.

For the perfect Christmas turkey, keep these simple tips in mind for best results every time:

It's worth seeking out a free-range bird if you can, ideally one that hasn't been frozen.

If frozen is all that's available, thaw your turkey in the refrigerator, allowing 1-3 days to thaw completely, depending on size.

Bring your turkey to room temperature before roasting, allowing 1-2 hours depending on size.

For a juicy breast (and just-cooked thigh) allow 1 hour 45 minutes at 180C. For a well-done breast and thigh allow 2 hours at the same temperature.

Resting time is essential, allowing the juices to settle. Cover with foil and stand in a warm place for at least 10 minutes and up to 45 minutes.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Top-quality grenache blend.

Featured in

Dec 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×