Thanks to the use of local Australian ingredients such as macadamia nuts, wattleseed, lemon myrtle, and others, Australian herb and nut-crusted turkey is a distinctive meal. With the help of these ingredients, the meal has a unique taste profile that mixes Australian native flavours with classic turkey cooking.

Ingredients: 

• 1 whole turkey (12-14 pounds) 

• 1 cup finely chopped macadamia nuts 

• 2 tablespoons wattleseed 

• 1 tablespoon lemon myrtle 

• 2 tablespoons fresh chopped rosemary  

• 2 tablespoons fresh chopped thyme 

• 4 minced cloves of garlic 

• 1 cup breadcrumbs 

• 1/2 cup olive oil 

• Salt and pepper to taste 

Method: 

1. Preheat your oven to 375°F (190°C). 

2. Rinse the turkey inside and out under cold water. Pat dry with paper towels. 

3. In a bowl, combine the chopped macadamia nuts, wattleseed, lemon myrtle, rosemary, thyme, minced garlic, breadcrumbs, olive oil, salt, and pepper. Mix well until the ingredients are evenly distributed. 

4. Arrange the turkey in a roasting pan with a roasting rack inside. 

5. The turkey should be rubbed with olive oil and then salted and peppered. 

6. Gently press the herb and nut mixture onto the turkey's whole surface, covering it completely, so that the crust sticks. 

7. Place the turkey in the preheated oven and roast it for approximately three to four hours, or until a meat thermometer inserted into the thickest portion of the thigh registers 165°F (75°C). 

8. Every thirty minutes, baste the turkey with melted butter or pan juices to keep it delicious and moist. 

9. After the turkey is well cooked and browned, take it out of the oven and allow it to rest for ten to fifteen minutes before carving. 

10. Slice the turkey and serve it with your preferred sides, like gravy, cranberry sauce, or roasted veggies.

Tips To Make The Perfect Australian Herb & Nut-Crusted Turkey

• Herbs like lemon myrtle, rosemary, and thyme are best used fresh for optimum taste. Fresh herbs smell better and are more brightly coloured than dried herbs.

• Using freshly chopped, finely chopped premium macadamia nuts will result in a uniform crust.

• For the greatest flavour and texture in your crusted meat, choose turkey from U.S. Poultry.

• Ten to fifteen minutes after roasting, let the meat rest. It also makes cutting easier and helps to improve the taste of the meat by facilitating the transfer of its juices.

• Consider brining the turkey in a brine composed of salt, herbs, and spices for the entire night. In addition to enhancing taste, this keeps the meat tender and moist. 

FAQs 

Can I use other nuts instead of macadamia nuts? 

Although macadamia nuts work well in this recipe, you can also try almonds, pecans, or hazelnuts in their place.

Is it important to brine the turkey? 

Brining the turkey all night produces the desired texture and moisture retention. Prepare a brine solution using water, salt, and herbs for best results. 

Can I use dried herbs in place of fresh herbs?

Fresh herbs offer the finest taste, however, dried herbs can be used if necessary. Use about half as much dried herb as fresh because the taste of the dried herb is stronger.

Is it possible to use the same herb and nut crust over other meats? 

You may also use the herb and nut crust on other meats, such as lamb or fish. How long to cook meat depends on its kind and quantity.