Olive-Stuffed Roast Chicken or Turkey — A Festive Showstopper
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Stuffing the skin of a roast bird with olives, garlic, and fresh herbs infused with EVOO is one of the best things you can do to a festive season centrepiece. The olives baste the meat from the inside as it roasts, adding a depth of flavour that herb butter alone can't achieve.
Ingredients
1 whole chicken or turkey (free-range, fresh if possible) · 1 cup mixed olives, pitted and roughly chopped · 3 garlic cloves, minced · fresh rosemary, thyme, and sage, chopped · Boutique Olive Grove EVOO · salt and pepper.
Method
1. Preheat oven to 165°C. 2. Combine chopped olives, garlic, herbs, a generous drizzle of EVOO, salt, and pepper in a bowl. Mix well. 3. Carefully loosen the skin from the breast and thighs without tearing. Stuff the olive mixture under the skin, spreading evenly. 4. Rub the outside of the bird with EVOO and season with salt and pepper. Truss the legs if desired. 5. Roast, basting occasionally with pan juices, until the internal temperature reaches 74°C in the thickest part of the thigh — approximately 1.5-2 hours for a chicken, 3-4 hours for a turkey. 6. Rest at least 20 minutes before carving.
Serving
Roasted vegetables, mashed potatoes, and a crisp salad. A Pinot Noir or Chardonnay pairs beautifully.