Roasted Turkey with Capsicum, Almond and Rice Stuffing

Thanksgiving Roasted Turkey

This Roasted Turkey with Capsicum, Almond and Rice Stuffing will surely please all that try this tasty recipe.

Roast Turkey With Capsicum Almond And Rice Stuffing

12 Serving

240 Minutes

644 Calories


  • 5kg free-range whole turkey
  • 1/4 cup plain flour
  • 2 cups chicken stock
  • For the Stuffing: 2 cups chicken stock, 100g chargrilled red capsicum, chopped, 1/3 cup toasted almond kernels, finely chopped, 1 tbsp olive oil, 1 medium brown onion, finely chopped, 2 garlic cloves, crushed, 1 cup arborio rice, 1/4 cup fresh flat-leaf parsley leaves, chopped, 2 tbsp fresh mint leaves, chopped, 1 tbsp fresh rosemary leaves, finely chopped.


  • Step 1: To make the stuffing, grab a saucepan and add your chicken stock. Cover. Bring your stock to a boil over high heat then reduce this down to low heat. Next, heat oil into a saucepan over medium heat and add your garlic and onion. Cook and stir this for 5 mins until it’s soft. Add your rice in and stir for another minute.
  • Step 2: Add 1/3 cup of the stock, cook and stir for 1-2 minutes or until all the stock has been absorbed. Keep repeating the process with the remaining stock 1/3 of a cup at a time, until the liquid has been absorbed and you can see that the rice is tender and creamy. This usually takes about 25 minutes. Add in your parsley, rosemary, mint, capsicum and almonds and stir this in. Season this with some kosher salt and pepper.
  • Step 3: Preheat the oven to 180°C/160°C fan-forced. Discard neck from turkey. Rinse the turkey, including the cavity under cold water. Pat dry inside and out with a paper towel. Loosely fill the large cavity with some stuffing followed by tying the legs together with some kitchen string.
  • Step 4: Next, take a large, flameproof roasting pan and place the turkey on a greased wire rack. Add 2 cups of cold water into the pan. Brush the turkey with some oil and season with Kosher salt. Cover the pan tightly with some lightly greased foil. Roast your turkey for 2 hours. Remove foil again and roast for another 40 to 50 minutes. Check if the turkey is browned by piercing its thigh with a skewer to see that the juices run clear. Transfer to a platter or board. Cover loosely with some foil. Let it rest for 10 minutes.
  • Step 5: Skim liquid from the pan, leaving 2 tablespoons in the pan. Place the pan over high heat. Add flour, cook and stir for about 3-4 minutes or until it starts bubbling. Slowly add your stock and stir well for 5 to 6 minutes until it thickens. Strain into a jug.
  • Step 6: Remove the string from the turkey. Serve with stuffing, gravy etc and add any other sides. We suggest potatoes.