Whole Stuffed Christmas Turkey


The ultimate Christmas centrepiece. These beautiful whole turkeys have been expertly prepared and are ready to roast.



  • 1 whole turkey
  • 1 egg
  • 500g pork mince
  • 100g blanched chestnuts
  • 40g breadcrumbs
  • 120g bacon (approx. 3-4 rashers)
  • 2 eschallot
  • 3 garlic cloves 
  • salt & pepper
  • 150ml oil
  • 250ml water



1 hour



30 minutes per 500g



20 minutes



  1. If your turkey is frozen, you will need to start to defrost your turkey the day prior to cooking, by placing it on a tray in the refrigerator uncovered.
Preparing and cooking your turkey:
  1. Remove neck and wing tip from the turkey (these are perfect to use when making a simple gravy). Wash inside and out with cold water and pat dry. Season the cavity with salt and pepper.
  2. Preheat oven to 220°C 
  3. Stuff turkey loosely – as it will swell during the cooking process. Secure the opening with a skewer, or stitch it closed.
  4. Rub the skin generously with olive oil then season with salt and white pepper. Place turkey, breast side up in a roasting tray with a cup of water in the base of the roasting pan.
  5. Place the turkey in the lower third of the oven, this will mean the turkey will sit in the center of the oven. Roast at 220°C for the first 25-30 minutes until golden brown, then drop the temperature to 165°C.
  6. Baste regularly with cooking juices. This will keep your turkey beautifully moist.
  7. Before carving allow your turkey to rest for at least 20 minutes.
  8. Resting the turkey after cooking is important: it's the perfect time to finalise your other sides, and vegetables. Note: you can rest the turkey for up to 2 hours. 
  9. For the most accurate reading - insert your thermometer into the thickest part of the thigh meat (located just below the breast meat between the leg and wing.
  10. Tip: leftover turkey is perfect for making Leftover Turkey Pie

* All poultry should be cooked until an internal temperature of 75°C is reached. 

Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.

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