Slow-cooked Morrocan turkey

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)

Directions

1. Remove the giblets from inside the turkey and pat the cavity dry Rub the turkey inside and out with salt and pepper.
2. Preheat the oven to 150C. Place a rack in a roasting pan just large enough to hold the turkey. Add 3 cups of water.
3. 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.
4. 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.
5. Cook for about 4½ hours or until the legs ease away from the body with gentle pulling.
6. Remove the foil and brush the turkey with the remaining butter.
7. 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.
8. Meanwhile, make the stuffing according to the packet instructions.

More Christmas recipes from Jan

• Five-spice duck breasts
• Whole cauliflower with puy lentils