TIP: If you prefer not to use sour dough bread for your stuffing, any bread of your choice is fine.
For Lemon Rosemary Roasted Turkey:
- Preheat your oven to 500 degrees.
- Prepare your turkey (rinse it if you like), pat dry and place in a roasting pan.
- Stuff the cavity of the turkey with the chopped lemons and fresh rosemary sprigs.
- Make sure the skin from the neck of the turkey fully covers the back portion of the turkey, and that the legs and wings are tucked in.
- In a bowl combine the fresh chopped rosemary, fresh chopped thyme, salt & pepper and the 1/2 cup butter. Mix well.
- Rub the turkey with the butter and herb mix, making sure to butter all of the turkey (the breast, wings and legs).
- Place the turkey into the oven and immediately TURN DOWN the heat to 350 degrees.
- Roast for 35 - 40 minutes per 2 lbs., so a turkey of this size will need to roast for approximately 3 to 3 1/2 hours.
- The turkey is done when the thigh meat reaches an internal temperature of 165 - 170 degrees F.
- When the turkey is done, remove it from the oven, cover it in tin foil and let rest about 15 - 30 minutes, or long enough to get the rest of your dinner together.
For Savoury Hazelnut Stuffing:
- Preheat your oven to 350 degrees.
- In a deep ovenproof dish like an enamel pot, melt the butter over low-medium heat.
- Add the chopped celery, onions and leek and cook until tender.
- Add the bread cubes, and mix until the bread is coated in butter.
- Add salt, pepper, sage, thyme, raisins, apples and hazelnuts. Mix well.
- If you find that your stuffing is too dry at this point, add some turkey broth until it's how you want it. Sometimes I have to add up to one cup.
- Bake, covered, for 45 minutes.
- After 45 minutes, uncover and bake for 30 more minutes, stirring once or twice.