Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Salt dough turkey with pumpkin and pecan stuffing

American 60 Mins Prep · 120 Mins Cook

To make the stuffing, peel and finely chop the onion and garlic cloves. Grate the pumpkin and roughly chop the pecans and sage. Soften the butter. Combine these and the sourdough breadcrumbs and 1 tsp of salt in a medium bowl.
Press the stuffing into a greased 12-hole muffin or mini Bundt tins.
Loosely tie the turkey legs together and tuck the wings behind the turkey. Pat the turkey dry with paper towels. Place the turkey on a large roasting tray.
To make the salt dough, combine the flour, the rest of the salt, oil, and water in a large bowl. Mix to form a soft dough. Roll out on to a floured surface to 7mm thick.
Cover the turkey with the salt dough and trim the dough around the base. Roll the offcuts out again and cut out shapes to decorate the turkey. Stick the shapes to the turkey using a little water.
Place the turkey in the oven alongside the bundt tray with the stuffing. When the stuffing appears golden brown, remove it from the oven. Roast the turkey for 1½ hours or until it reaches 75°C internal temperature.
Remove the turkey from the oven and rest it for 10 minutes. Crack the salt dough with the back of a knife or wooden spoon and remove it.
Place on a serving board or plate and carve. Serve alongside the stuffing.