Easy Peasy Christmas Turkey

    6 hours 35 minutes

    I have scoured the internet for turkey recipes and found that it just confuses things. Roasting a turkey is so easy, add a bit of stock then brown the skin first to seal in the juices.


    Canterbury, New Zealand
    6 people made this

    Serves: 15 

    • Turkey
    • 1 (10kg) turkey
    • 1 stock cube, dissolved in
    • 1 cup boiling water
    • 1/2 cup olive oil
    • salt and pepper, to taste
    • garlic powder, to taste
    • Stuffing (Optional)
    • 1 onion, diced
    • 3 sticks of celery, finely diced
    • 2 tablespoons butter
    • 1/4 cup dried cranberries
    • 400g commercial stuffing mix

    Preparation:15min  ›  Cook:6hours  ›  Extra time:20min resting  ›  Ready in:6hours35min 


    1. Wash and dry the turkey. Place in the roasting pan and pour over the stock. Drizzle with the olive oil then season with salt and pepper. Sprinkle on a generous amount of garlic powder.
    2. Stuffing (Optional)

    3. Saute the onion and celery in the butter until both are soft. Soak the cranberries in a cup of boiling water until they plump up, then drain. Prepared the stuffing mix as indicated on the packet then stir in the onion, celery and cranberries. Stuff all into the birds cavity.
    4. Place in a 200 degree oven, uncovered until the skin browns, about 30 minutes. Reduce the heat to 180 degrees then cover with foil and continue cooking, basting every hour, for about 5-6 hours if stuffed.*
    5. After removing from the oven, allow to sit for at least 20 minutes before carving, to seal in the juices.

    Cooking time

    *Generally you should cook your bird for about 30 minutes for every kg when it is stuffed. If not stuffing your bird, it should take 15 minutes per kg.

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