Here is a light alternative to the traditional roast turkey.
To make the stuffing, heat a little olive oil in a frying pan. Add the onion & garlic & cook over a low heat for about 5 minutes or until the onion is soft.
Remove from the heat & cool.
Blanch the spinach leaves in boiling salted water until just wilted then drain & rinse under cold water.
Squeeze the excess water from the spinach.
Combine the cooled onion with the spinach, ricotta, herbs, raisins & butter.
Add the eggs & seasoning & mix through well.
To prepare the turkey, press the stuffing under the skin of the turkey & into the breasts & legs, until it is firmly packed in.
Rub the skin with plenty of extra virgin olive oil & season the turkey inside & out.
Place the turkey in a large baking tray & roast for ½ hour on 200C.
Cook a further hour on 150C then drop the temperature again to 50C, cover the turkey with foil & allow to rest in the oven for about 20 minutes.
Remove the legs & thighs & the wings at the second joint.
Remove the breasts & slice each into 1-2cm thick slices, being careful not to rip the skin.
Serve on a large platter with lemon wedges.
A turkey this size will easily feed 20, with leftovers.
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