Traditional Turkey with a Twist
Serves 8-10
   1 x 3-4kg whole turkey, at room temperature
   Apple-rice stuffing (see below)
   Ricotta-herb stuffing (see below)
   20g butter

Preheat oven to 180ºC or 160ºC for fan-forced oven.
   Rinse turkey and pat dry with kitchen paper.
   Spoon Apple-rice stuffing into cavity. Spoon Ricotta-herb stuffing under skin of breast, through the neck end.
   Bring neck skin over cavity and secure with a small metal skewer. Fold each wing back and under to secure. Truss the turkey.
   Rub butter all over turkey and season well.
   Place turkey on a rack in a large baking pan. Cover with greased foil.
   To calculate cooking time, weight the turkey once it has been stuffed. Allow 35 minutes for every kilo.
   Baste every 20 minutes while it is roasting. Remove foil for last 30 minutes of cooking, to brown. To test if cooked, insert a skewer into thickest part of thigh: the turkey is cooked if the juices run clear.
   Remove from oven and rest for 15 minutes before slicing. Serve with gravy.

Apple-rice Stuffing
Heat 1 tbsp of oil in a frying pan on medium.
   Cook 1 small chopped onion for 3 minutes until soft. Add 175g chopped bacon and cook for another 3 minutes, until bacon is brown.
   Transfer to a bowl. Add one and a half cups cooked rice, 2 peeled, cored and chopped small apples, 1/3 cup slivered almonds, 2 tbsp chopped sage and 1 egg. Mix well. Season to taste.

Ricotta-herb stuffing
Place 1 cup fresh ricotta, half a cup of grated Parmesan, 2 tbsp chopped parsley, 1 bunch snipped chives, 2 crushed garlic cloves and 1 tsp oil in a bowl. Season to taste and mix well.

Recipe from Coles Christmas magazine
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