Ingredients
- 2.8 kg (5 lb 10 oz) turkey buffe
Stuffing
- 1½ cups (180 g/6 oz) cooked long-grain rice
- ¼ cup (40 g/1¼ oz) toasted pine nuts
- 1 cup (180 g/6 oz) dried apricots, chopped
- 1 cup (250 g/8 oz) chopped pitted prunes
- 4 spring onions, sliced
- 1 tablespoon finely grated orange rind
- ⅓ cup (80 ml/2¾ fl oz) orange juice
- ½ teaspoon salt
- pinch of white pepper
- 1 egg, lightly beaten
Glaze
- ½ cup (125 ml/4 fl oz) orange juice
- 15 g (½ oz) butter
- 2 teaspoons brown sugar
Method
1. Bone the turkey breast and remove the bone from the wings.
2. To make the stuffing, combine the rice, pine nuts, apricots, prunes, spring onion, orange rind, juice, salt and pepper. Mix well and add the egg.
3. Lay the turkey flat and spread the stuffing along the centre. Fold the breast inwards and sew the turkey together using a trussing needle and kitchen string. Tuck in the skin at the neck and press the wings in towards the breast. Sew together securely.
4. To make the glaze, put the orange juice, butter and sugar in a small pan. Bring to the boil, stirring to dissolve the sugar. Allow to cool.
5. Preheat the oven to moderate 180°C(350°F/Gas 4). Put the turkey on a rack in a baking dish. Bake for 1 ¾–2 hours, basting with the glaze. (If the turkey is overbrowning, cover it with foil.) When cooked, cover for 20 minutes before removing the string and serving with the remaining glaze. Serve with asparagus.
