| 1. | Preheat oven to 200ºC. |
| 2. | To prepare turkey, pat down with paper towel and remove the neck. Using a spoon, begin at the neck cavity and gently ease the skin away from the breast. |
| 3. | In a small frying pan melt butter, add onion and cook for 2 minutes. Place in a large bowl along with breadcrumbs, apricots, raisins, pistachios, parsley, lemon, egg and season with salt and pepper. Mix well to combine. |
| 4. | Loosely fill the prepared neck cavity of the turkey with stuffing and press over the exterior of the turkey to shape. Fill the body cavity with juiced lemon halves. Thread a skewer through the skin at each cavity opening to secure, tuck wings underneath and fix wings and legs with kitchen string to secure. Cover with a clean dry tea towel and allow too rest for 1 hour on bench. |
| 5. | Place turkey on a greased baking tray, brush with combined olive oil and melted butter and season with sea salt and pepper. Cover stuffed turkey breast section with foil to avoid burning while cooking and bake for 2 hours. Remove foil and cook for 20 minutes. Remove from oven and allow too rest for 10 minutes. Serve cut into thick slices with your preferred sides. |
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