Traditional Roast Turkey

    4 hours 15 minutes

    This is a very old recipe of how turkey was cooked in England, it was passed on to me and now I am passing it on to you. If I have time this is how I like to cook my Christmas turkey.


    New South Wales, Australia
    7 people made this

    Serves: 6 

    • 1 tablespoon butter
    • 1 turkey liver, finely diced
    • 3 sticks celery
    • 4 slices of bread
    • 12 chestnuts, boiled, skinned and tender
    • parsley, diced
    • salt and pepper, to taste
    • 1/2 cup (125ml) milk
    • 1 turkey, about 6 kg
    • 250g sausage meat
    • oil, for roasting

    Preparation:25min  ›  Cook:3hours30min  ›  Extra time:20min resting  ›  Ready in:4hours15min 

    1. Heat the butter in a frying pan when melted add the diced liver and celery then cook until softened.
    2. In a bowl break up the bread into small pieces then add the chestnuts, celery, liver, parsley, salt and pepper. Combine using the milk to soften and bind but don’t add so much it becomes runny.
    3. Clean the turkey and then stuff the sausage meat in first then add the bread stuffing for the remaining area.
    4. Preheat the oven to 160 degrees C with the roasting tray in.
    5. Add some oil to the hot roasting tray then add the turkey one breast down; cook for 30 minutes. Turn so the other breast is down then cook for 30 minutes. (The theory is the juices run down into the breasts keeping a moister bird.)
    6. Continue to cook the turkey until done. Estimate 35 minutes for every 500g, thus a 6kg turkey will take 3 1/2 hours. (1 hour doing the breasts then an additional 2 1/2 hours.)
    7. When cooked allow 20 minutes for the turkey to sit before carving.

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    Sometimes the old ways are the best ways.  -  19 Jan 2015