Step by step roast turkey

Appetizing Step by step roast turkey Recipe

This classic always looks impressive, yet very little effort is needed to produce a mouth-watering result. Follow these four steps for the perfect turkey with trimmings.
Step by step roast turkey
Prep Time : 2:15 | Cook Time : 4:00 | Total Time : 6:15 | Serving : 10 person.


  • 4.8kg turkey

  • 1 large carrot, coarsely chopped

  • 1 onion, coarsely chopped

  • 2 lemons, quartered

  • 1/2 bunch lemon thyme

  • 60g butter, melted, cooled


  • 300g white breadcrumbs, made from day-old bread

  • 3/4 cup (120g) sultanas

  • 2 cloves garlic, finely chopped

  • 1/2 cup (70g) slivered almonds

  • 150g parmesan, finely grated

  • 1/4 cup flat-leaf parsley, chopped

  • 1 tablespoon lemon thyme, finely chopped

  • 5 eggs, lightly beaten

  • 100g butter, melted, cooled


  • 2 tablespoons plain flour

  • 1/4 cup (60ml) ruby port

  • 2 cups (500ml) Massel chicken style liquid stock

  • 100g quince paste


  • Step 1

    Remove neck, chop into 5-6 pieces, place in a bowl with carrot and onion and refrigerate until required. Tuck wings under. Rinse turkey inside and out and pat dry with paper towels. Place on a tray in a cool place for 1 hour to bring to room temperature. Preheat oven to 180°C and position oven shelf to lowest level. For stuffing, mix dry ingredients in a bowl. Season to taste with salt and pepper, add eggs and butter, and stir to combine. Place all but 2 cups of stuffing into a greased, baking paper-lined, 1 litre loaf tin. Cover and refrigerate until ready to cook.

  • Step 2

    Stand turkey on its end and fill neck cavity (neck end) with remaining stuffing. Pull excess skin over stuffing and secure to underside using a skewer. Place turkey in a large, heavy-based roasting pan. Season body cavity to taste, then fill with lemons and thyme. Tie legs together with kitchen string. With another length of string, tie legs to parson’s nose (the tail). Brush breasts and legs generously with butter. Season to taste.

  • Step 3

    Pour 1 cup of water into base of roasting pan. Cover turkey loosely with foil. Roast for 2 hours, basting with pan juices after 1 hour. Add neck and vegetables to pan. Roast, loosely covered with foil, for 30 minutes. Baste again then roast, uncovered, for 1 hour or until cooked. (To test, pierce thickest part of thigh with a skewer; turkey is cooked when juices run clear. Alternatively, use a meat thermometer – turkey is cooked when internal temperature reaches 80°C.) Transfer turkey to a platter and cover loosely with foil. Stand for 20-30 minutes to allow juices to settle.

  • Step 4

    Cook stuffing in loaf pan for 25-30 minutes or until golden. Meanwhile, for gravy, spoon off and discard fat from cooking juices in pan. Place pan over medium heat, scatter in flour and stir, removing caramelised pieces from base. Gradually stir in port, then chicken stock. Bring to the boil. Strain through a fine sieve into a saucepan. Add quince paste and any juices from the turkey platter. Stir over medium heat until paste melts and mixture boils. Season to taste. Reheat just before serving. Carve meat, lift away using carving fork and knife for support and place on to plates. Serve drizzled with warm gravy and slices of stuffing.

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