These handy tips from taste.com.au will make it easier to stuff and cook a turkey.
Stuffing a Turkey
Reserve the giblets and neck for stock. Then, pat the bird dry using a paper towel. To prevent the growth of bacteria, it is important to cool down the stuffing before using it. Fill the neck with stuffing. Do not pack too tightly, as the stuffing will expand. Tie the legs of the drumstick together with a chicken skewer.
Defrosting a 2 – 2.5kg bird will take 20 hours, and cooking it for 1 1/2 hours (plus resting) will require an additional 1.5 hours.
The cooking time for a 4 to 4.5kg turkey is 3 hours plus resting.
Defrosting a 6.5-7.5kg turkey takes 28 hours, and cooking it for 4 1/2 hours (plus resting) will take about 4 1/2 hours.
Defrosting and cooking a 9-10kg turkey takes 40 hours (plus resting time).
Weigh the turkey once you’ve stuffed it. The skin should be crispy, and the juices clear when cooked.
Italian bread stuffing
Preheat oven to 180 degrees C. Place some country bread dice on a baking sheet, brush with olive oil, and bake until golden. Place in a bowl, add grated Parmesan and let it cool. In a large saucepan, melt butter and olive oils. Add chopped celery, capsicums, and onion. Sauté until soft. Add the Italian herbs, pine nuts, and raisins. Cook for another 1-2 minutes. Add to the bread mixture. Allow the eggs to cool for a few minutes before adding 2-3 lightly beat eggs. Use to stuff or cook with a turkey.
In a large saucepan, melt some butter. Add some onion chopped and cook until softened and caramelized. Place in a large bowl and put aside. In a pan, heat some more butter over medium-high heat. Fry some chopped mixed mushrooms until golden. Add a little thyme and season. Add to the onion after removing from heat. In a large pan, heat some chicken stock. Add equal amounts of white and wild mixed rice, cook until tender, and drain. Add to the mushroom mixture. Add chopped parsley and sage, and season. Once cool, stuff the turkey with it.