Perfect Roast Stuffed Turkey

    15 hours 30 minutes

    The secret to this perfectly seasoned and juicy turkey is overnight brining. I never cook it any other way since I learned this recipe.

    1494 people made this

    Serves: 12 

    • 1 whole turkey 4-5kgs, neck and giblets removed
    • 1 cup salt
    • 65g butter, melted
    • 1 large onion, peeled and chopped
    • 2 carrots, peeled and chopped
    • 2 stalks celery, chopped
    • 1 sprigs fresh thyme
    • 1 bay leaf
    • 1/2 cup (125ml) dry white wine

    Preparation:30min  ›  Cook:3hours  ›  Extra time:12hours marinating  ›  Ready in:15hours30min 

    1. Rub the turkey inside and out with the salt. Place the turkey in a large stock pot and cover with cold water. Place in the refrigerator and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
    2. Preheat oven to 180 degrees C. Thoroughly rinse the turkey and discard the brine mixture.
    3. Brush the turkey with 1/2 the melted butter. Place breast side down on a rack in a baking tray. Stuff the turkey cavity with 1/2 the onion, carrots, celery, thyme and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the baking tray and cover with the white wine.
    4. Roast uncovered 2 1/2 to 3 hours hours in the preheated oven, until the juices run clear when the thickest part of the thigh is pierced with a skewer. (If you have a thermometer - when the internal temperature of the thigh reaches 85 degrees C.)
    5. Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter.
    6. Allow the turkey to stand about 30 minutes before carving.

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    Reviews in English (1268)


    I did my turkey this way this year, it was the best! very moist & tender & the flavor was beautiful, will do this again next year, & I made crunchy stuffing balls & the kids loved them as well as the adults, but it was just a wonderful meal, thank you very much for sharing your recipe! xoxox  -  05 Jan 2014


    Used different ingredients. I am going to use a traditional method of stuffing instead of the vegies. A little different to the traditional ones like a couscous, cranberry and almond stuffing. Will let you know how delicious it is!! ;-)  -  19 Dec 2010


    Just a quick tip on how to brine a turkey, especially when your fridge is full of other holiday goodies! Ive done it this way for a few years now, and it works great. Instead of soaking in the stock pot overnight, I put the turkey & brine mixture in a oven bag, squeeze out the air, and tie it shut. Put the bagged turkey in a cooler with ice overnight.  -  04 Nov 2009  (Review from Allrecipes USA and Canada)