If you have a large slow cooker that will hold a 4.5kg turkey then follow this recipe but only use 1 cup of water. I cooked a free-range Crozier's Turkey, available from butchers and some supermarkets nationwide. I made the couscous stuffing separately and piled it in the turkey cavity just before serving.
Turkey
| 1 | Turkey, free-range 4.5kg (Main) |
| 1 Tbsp | Flaky sea salt |
| 1 Tbsp | Black pepper |
| 1 | Lemon |
| 1 bunch | Fresh herbs, e.g. parsley, mint, rosemary, bay leaves |
| 6 cloves | Garlic |
| 75 g | Butter, softened |
| 2 Tbsp | Moroccan seasoning, use up to 3 Tbsp (Main) |
Couscous stuffing
| 1 packet | Alexandra's Apricot & Currant Moroccan Couscous (Main) |
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Directions
- Remove the giblets from inside the turkey and pat the cavity dry Rub the turkey inside and out with salt and pepper.
- Preheat the oven to 150C. Place a rack in a roasting pan just large enough to hold the turkey. Add 3 cups of water.
- Stuff the turkey with the lemon, herbs and garlic placing some in the neck cavity as well. Tuck the wing tips underneath. Tie the legs together with string.
- Place the turkey on the rack breast-side up. Rub with half the butter. Sprinkle well with the Moroccan seasoning. Cover the whole pan with foil.
- Cook for about 4½ hours or until the legs ease away from the body with gentle pulling.
- Remove the foil and brush the turkey with the remaining butter.
- Increase the oven temperature to 190C. Return the turkey to the oven and cook for 5-7 minutes until the skin has browned. Cover with foil and a heavy towel. Rest for at least 20 minutes before carving.
- Meanwhile, make the stuffing according to the packet instructions.