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5 from 4 votes

Roast Turkey

When you need to feed a party of 8 to 10 people look no further than presenting them with this amazingly moist roast turkey
Author: Adapted from The Supper Club page 128


for the stuffing

  • 25 g dried porcini mushrooms
  • 375 mls mushroom stock
  • 150 g risotto rice
  • 25 g butter
  • 15 mls olive oil
  • 1 onion peeled and finely chopped
  • 1 celery stalk finely sliced
  • Salt and freshly ground black pepper to season
  • 250 g mixed mushrooms quartered
  • 2 garlic cloves crushed
  • 5 g flat leaf parsley roughly chopped
  • 5 sprigs thyme leaves picked

for the turkey

  • 1 x 4-5kg turkey at room temperature giblets removed and set aside
  • 15 g butter melted
  • Salt and freshly ground black pepper to season
  • 1 onion peeled and chopped
  • 2 sticks celery sliced
  • 4 garlic cloves peeled and finely chopped
  • 15 sprigs thyme
  • 10 g parsley roughly chopped
  • 500 mls chicken stock
  • 250 mls dry white wine
  • Rocket leaves for garnishing


for the stuffing

  • Place the dried mushrooms into a bowl
  • Pour the stock over the mushrooms
  • Leave to stand for 20 minutes
  • Strain, reserving the liquid
  • Place the rice and served liquid into a saucepan
  • Bring to the boil, reduce the heat slightly and cook at a rolling boil for 10 minutes
  • Place the butter and oil into a roasting pan
  • Over a medium temperature, heat until the butter has melted
  • Add the onions and celery and sauté until soft
  • Season lightly and add the dried and fresh mushrooms
  • Stir to mix and sauté until just cooked
  • Season to taste and then add the garlic, parsley, thyme and rice
  • Adjust the seasoning and set aside to cool

for the turkey

  • Open the packet with the giblets and remove the liver (see notes)
  • Chop up the remaining giblets
  • Preheat the oven to 200° Celsius
  • Spoon the stuffing into the cavity and fold the skin of the neck over the back
  • Bend the wing tips under the body
  • Tie the ends of the legs together
  • Place the turkey, breast side up, into the roasting pan
  • Brush with the melted butter and season generously
  • Roast uncovered for 30 minutes
  • Remove from the oven and add the onion, celery, garlic, thyme, parsley, neck and giblets
  • Add the stock and wine and cover with a lightly oiled piece of tin foil, making sure to tuck the edges in
  • Reduce the oven to 180° Celsius
  • Place back into the oven and roast for 2 hours, basting with the pan juices every 30 minutes
  • Remove the foil and roast for 30 minutes
  • Remove from the oven and leave to rest for at last 20 minutes
  • Serve at room temperature, garnished with rocket


You can add the liver to chicken livers next time you cook them, or cook it up and feed to your dogs like I did.
I served this the following day and it was still moist!