Roast Turkey with Mushroom and Brown Rice Stuffing

Serves: 6-8

Ingredients:

1 ounce (30 g) butter
3.5 ounces (100 g) ham, chopped
3 spring onions, chopped
4 ounces (125 g) mushrooms, sliced
2 tablespoons chopped fresh oregano
1 tablespoon lemon juice
1 egg
1 cup brown rice, cooked
8 pound/4 kg/No. 40 turkey

Microwave Method:

1. Place butter, ham and onion in a bowl. Cook for 2 minutes on HIGH.
2. Add mushrooms and oregano. Cook a further 1 minute on HIGH.
3. Stir in lemon juice, egg and rice. Mix well.
4. Fill cavity of turkey with prepared seasoning, truss turkey.
5. Baste turkey with melted butter if desired.
6. Place breast-side down on a rack and cook for 48-52 minutes on MEDIUM, turning over halfway through cooking.
7. Cook a further 55-60 minutes on MEDIUM, shielding if necessary to prevent overcooking.

Convection Microwave Method:

1. Place butter, ham and onion in a bowl. Cook for 2 minutes on HIGH.
2. Add mushrooms and oregano. Cook a further 1 minute on HIGH.
3. Stir in lemon juice, egg and rice. Mix well.
4. Fill cavity of turkey with prepared seasoning, truss turkey.
5. Baste turkey with melted butter if desired.
6. Place breast-side down on Low Rack and cook for 70-75 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.