Roast Turkey with Pine Nut Stuffing

Serves: 8-10

Ingredients:

9 pound/4.8 kg/ No. 48 turkey
8 slices bread, made into crumbs
4 ounces (125 g) butter, melted
4 rashers bacon, chopped
4 spring onions (shallots), thinly sliced
4 ounces (125 g) mushrooms, sliced
2 eggs, lightly beaten
1 tablespoon chopped parsley
1/2 cup pine nuts
Salt and pepper
1 clove garlic, crushed

Microwave Method:

1. Prepare seasoning, by mixing bread, half the butter, bacon, spring onions, mushrooms, eggs, parsley, pine nuts, salt and pepper.
2. Fill cavity of turkey with prepared seasoning and truss turkey.
3. Brush turkey with oil.
4. Mix remaining butter and garlic together and brush over skin of the turkey.
5. Place turkey on a roasting rack breast-side down. Cook for 15-18 minutes per pound/500 g on MEDIUM. Turn over halfway through cooking.

Convection Microwave Method:

1. Prepare seasoning, by mixing bread, half the butter, bacon, spring onions, mushrooms, eggs, parsley, pine nuts, salt and pepper.
2. Fill cavity of turkey with prepared seasoning and truss turkey.
3. Brush turkey with oil.
4. Mix remaining butter and garlic together and brush over skin of the turkey.
5. Roast breast-side down on Low Rack for 68 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.

Note: Shield wings and legs with foil halfway through cooking to prevent overcooking.