Roast Turkey And Stuffing Recipe

It’s that time of year again, and our family loves delicious Roast Turkey and Stuffing Recipe. We have been having this every Christmas Day for many years.

One of the secrets is in the simplicity of the stuffing. It adds to the turkey flavour without overpowering it. A lot of stuffing recipes have way too many ingredients.

If you are a small family, try our roast turkey crown recipe.

Roast Turkey And Stuffing Recipe

By: Trish Riedel

Roast Turkey And Stuffing Recipe

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4.75 from 4 votes

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COOK TIME 2 hours hrs 15 minutes mins

TOTAL TIME 2 hours hrs 15 minutes mins

COURSE Main Course

CUISINE Western

SERVINGS 8

CALORIES 599 kcal

Equipment

• 1 Large Baking Tray
• Fat Seperator

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Ingredients

 

1x2x4x

• ▢ 3.2 kg Turkey
• ▢ 50 grams butter melted

Stuffing

• ▢ 1 Onion, finely chopped
• ▢ 4 cups Fresh white breadcrumbs
• ▢ 60 gram Butter, softened
• ▢ 2 Eggs, beaten
• ▢ Salt
• ▢ Pepper
• ▢ Parsley
• ▢ .5 tsp Dried Sage
• ▢ .5 tsp Dried Oregano
• ▢ .25 tsp Dried Thyme
• ▢ .25 tsp Dried Rosemary

Gravy Stock

• ▢ 1 onion, skinned and cut into quarters
• ▢ 3 celery sticks preferably with young leaves sliced in big chunks
• ▢ 3 whole garlic cloves with skin on sliced in half

Gravy

• ▢ 400ml Liquid from the roasting pan
• ▢ 3 Arrowroot Flour
• ▢ 50gm Butter
• ▢ 2 cloves Garlic
• ▢ 2 tsp Braggs (Liquid Aminos)

Method

 

For The Stuffing

• ▢
  Chop an onion finely and stir into a bowl containing 4 cups of fresh breadcrumbs, 60 gram softened butter and 2 beaten eggs and combine ingredients. You should have a moist mixture
• ▢
  Season with salt, pepper, parsley and dried herbs as desired.

For The Turkey

• ▢
  Wash turkey and pat dry inside and out.
• ▢
  Fill neck (breast) cavity loosely with prepared stuffing.
• ▢
  Fold over the skin of the neck and secure by sewing or with a skewer.
• ▢
  Place remaining stuffing in body cavity and secure by sewing or with a skewer
• ▢
  Tuck wings under turkey.
• ▢
  Tie turkey legs together with string.
• ▢
  Place turkey breast side down in a roasting dish on a low rack that has been sprayed or brushed with oil to prevent sticking
• ▢
  Brush with melted butter and sprinkle good quality salt and pepper on the back.
• ▢
  Add water, garlic, celery sticks, onion to the roasting pan to be the stock for the gravy
• ▢
  Spray or brush Oil on a large piece of Foil to stop the Foil from sticking to the Turkey and place over the entire baking tray
• ▢
  Roast at 180 degrees C for half the cooking time using the cooking time guide below.
• ▢
  Turn the Turkey over, so breast side up, brush with more melted butter, sprinkle salt and pepper and cover with foil again
• ▢
  Continue to cook until 30 minutes before the end of the cooking time. Remove the foil to brown the Turkey. Final cooked temperature of 74 degrees with a thermometer
• ▢
  Allow to stand for 10 – 15 minutes before carving.

For The Gravy

• ▢
  While the turkey is resting, pour the water from the roasting pan into your gravy separator.
• ▢
  Pour the separated liquid into a saucepan (put on high heat on the hob)
• ▢
  Add the arrowroot flour to a cup and pour just enough COLD water in the cup to dissolve the flour.
• ▢
  Now, take the saucepan off high heat and gradually add the dissolved arrowroot flour until the gravy starts to thicken.
• ▢
  Put back on the hob on low heat and keep stirring
• ▢
  Add in the garlic cloves and some Braggs
• ▢
  Taste the gravy! What does it need?
• ▢
  Add the butter. This is for taste and to help thicken the gravy
• ▢
  Taste again and let simmer until the turkey is served
• ▢
  Fill a gravy jug and serve.

Chefs Tips

Serve with: Yorkshire Pudding, a slice of Gammon, Crispy Roast Potatoes, Roast Pumpkin, Sweet Potato, steamed Carrots and Beans and of course, lashings of our homemade gravy. Follow with Plum Pudding and home-made Custard.  Delicious! 

 

Turkey

1. I prefer to order a fresh quality Turkey, however, if you don’t have access then frozen is fine.  Try and choose a self-basting variety.  They will have added butter under the skin, so it will keep the Turkey moist.
2. Adding water to the pan and covering the Turkey in foil for most of the cooking time will help keep the Turkey nice and moist.

 

Stuffing

1. I use fresh white bread for the stuffing.  Every other recipe I have ever seen uses 3 – 4 day old bread.  However, the fresh bread really soaks in the melted butter and herbs and also the juices from the Turkey.  It makes this stuffing particularly delicious.

 

For The Gravy

1. I prefer Arrowroot Flour as it doesn’t have a strong taste and it is gluten free as well (bonus) – you can use corn flour as an alternative.
2. To dissolve the arrowroot flour so it doesn’t go lumpy, you have to add cold water.
3. The garlic clove goes soft in the roasting pan, however you’ll need to smash it with a spoon while you’re stirring the gravy to ensure it’s incorporated.
4.  Braggs Liquid Aminos is a delicious alternative to soy sauce. It adds a depth of flavour to the gravy you will love.

Nutritional Information

Calories: 599kcalCarbohydrates: 24gProtein: 97gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 310mgSodium: 722mgPotassium: 1056mgFiber: 2gSugar: 3gVitamin A: 204IUVitamin C: 1mgCalcium: 126mgIron: 5mg

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Cooking Times For Christmas Turkey

• Weight

  Cooking Time (approx. 40 mins/kg.)

• 2 kg – 3 kg

  1 1/2 – 2 hours

• 3.1 kg – 4 kg

  2 – 3 hours

• 4.1 kg – 5 kg

  3 – 3 1/2 hours

• 5.1 kg – 6 kg

  3 1/2 – 4 hours

• 6.1 kg and over

  Allow 40 mins. per kilogram