Roast Turkey with Bread Stuffing

    3 hours 15 minutes

    All you need to know to make a great roast turkey for Chrissie! This is a very traditional stuffing based on bread cubes and fresh herbs, not much work at all.

    3 people made this

    Serves: 8 

    • 1 (4.5 kg, size 45) whole turkey
    • melted butter, for brushing
    • Stuffing
    • 250g butter
    • 2 stalks celery, with leaves, diced
    • 3/4 cup onion, finely chopped
    • 14 slices bread, cubed
    • 2 tablespoons fresh sage, chopped
    • 1 tablespoon fresh thyme, chopped
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon pepper

    Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

      To make the stuffing:

    1. Melt 250g butter in a heavy saucepan. Cook the celery and onion until tender. Remove from the heat and toss mixture with the remaining stuffing ingredients.
    2. To roast the turkey:

    3. Preheat oven to 135 degrees C.
    4. Stuff the turkey just before roasting - don't do it ahead of time. To stuff it, fasten the neck skin to the back with a skewer or poultry pins. Fold the wings under the back. Fill the body cavity lightly with the stuffing - don't over stuff as the stuffing will expand while cooking. Tie the drumsticks together at the tip, under the tail.
    5. Place turkey, breast side up, on a rack in a roasting tin. Brush with melted butter.
    6. Roast, uncovered, for 2 1/2 - 3 hours. If you are using a meat thermometer, it's done when the thermometer reads 82 degrees C in the thickest part of the thigh. If not, check for doneness from 2 1/2 hours on by cutting into the centre of a thigh and seeing if the juices run clear. As you are cooking, cover the turkey with a tent of aluminium foil when it just begins to turn golden.
    7. When done, remove from oven and let stand 20 minutes before carving.

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