Roast Turkey with Orange Rice Stuffing

Turkey- It?s more than just for Christmas!

Too often Christmas is the only time of year when we see certain familyand friends, and it can be the same with turkey! With the versatility of themany Inghams turkey cuts, it?s easy to incorporate this perfect protein intoyour daily meal routine, instead of using it as a once a year Christmasfeast. With Inghams turkey products available at most Coles and Woolworthssupermarkets across Australia, it?s now easier than ever to make turkey aneveryday food.

Turkey, The Perfect Protein. People are seeking healthier diets forweight loss, disease prevention and general well being. Countingcarbohydrates, limiting fats and modifying portions are all popularapproaches to weight loss. Luckily, turkey adapts to all meals plans. It's adelicious and versatile protein.

Ready to roast Turkey Breast has 36% less saturated fat* than pork

Ready to roast Turkey Thigh has 36% less saturated fat* than lamb

Turkey mince has 36% less saturated fat* than lamb

Turkey chops have 36% less saturated fat* than lamb chops
Available all year round, Inghams Turkey mince and chops are easilyrecognisable by the Ingham purple tray and are available in the fresh meatcabinet or at the deli counter of your local supermarket.

* Nutrient values used for comparisons are from the Australian AusNutdatabase. All cuts were trimmed of visible fat and skinless. Low fat cookingmethods were used for all meat comparisons(baked/roasted/barbecued/grilled).

Roast Turkey with Orange Rice Stuffing

Serves: 12

Ingredients
3.2kg Whole Ingham Turkey
25g Butter or Margarine
1 medium brown onion, chopped
4 cups Water
p cup Orange Juice
1 Tbsp Orange Rind, finely grated
2 sticks celery, trimmed and chopped
1 tsp. All Spice seasoning
Salt and freshly ground black pepper, to season
cup jasmine rice
cup fresh flat leaf parsley, roughly chopped
1 tbsp olive oil
Salad, to serve

Method:
1. Preheat oven to 180?C. Pat turkey cavities dry with paper towel.Place turkey, breast side up, on a rack in a large shallow roasting pan.Tuck wings under the body.
2. In a large saucepan, melt butter over a medium heat, add onion to panand cook for 2 minutes, or until softened. Add water, orange juice, orangerind, celery and allspice. Season well with salt and pepper. Bring mixtureto the boil, add rice, cover and remove from heat.
3. Let saucepan stand covered for 10 minutes or until rice is cooked andabsorbs most of liquid. Stir in parsley with a fork, fluffing rice as youmix.
4. Stuff cavity of the turkey with rice mixture, fold neck skin backover the cavity to seal, skewer skin if necessary and tie turkey legstogether with cooking string. Rub turkey with olive oil, season with crackedpepper, cover roasting pan with foil and bake for 2 hours. Baste turkey withpan juices every half hour to keep it moist.
5. Remove foil from roasting pan, baste turkey, roast for 30 minutes, oruntil skin is golden and turkey is cooked through. Turkey is cooked when askewer inserted into thickest part of breast lets juices run clear. Placeturkey on a large serving platter, rest for 15 minutes before carving. Serveslices with spoonfuls of stuffing and salad.