Preheat fan forced oven to 160°C.
Rub lemon juice onto the skin of the turkey buffet.
Brush the top of the turkey with olive oil, salt and pepper. The buffet may be stuffed using the rib-cage cavity or under the skin of the neck.
Cover turkey buffet with foil & place in oven dish with a cup of chicken stock or water.
Place the oven dish in the oven. The turkey buffet will take approximately 35 minutes per kilo to cook. For a 5kg buffet, that's around 2 hours and 55 minutes.
Baste the turkey with pan juices every half hour during cooking.
Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil.
Return to oven and cook until skin is crisp and golden brown. If using a meat thermometer, ensure internal temperature reaches 70° C.
Remove from oven and allow to rest for 20 minutes before carving.
Looking for the perfect Christmas salad to accompany your delicious meats? Look no further, try this simple and flavoursome salad that can all be prepared in advance. Simply toss each element together before serving.
Celebrate Christmas with this glorious boned and seasoned free range duck. Impeccably presented, we have deboned the duck, stuffed with port soaked fig, pork and veal gluten free stuffing; then tied with string leaving the drumsticks and wings for exceptional cooking results.
A delicious, succulent roast turkey with stuffing is quintessentially Christmas. Our recipe for a roast turkey is based on a 5kg bird. As a guide, a whole turkey will take around 35-45 mins per kilo.
Let your ham take centre-stage this Christmas, follow our instructions and your glazed ham will be remembered for years to come.
Our guide to cooking your boneless turkey breast, rolled with stuffing and trussed. Our turkey breasts are available in all five of our stuffing varieties, each with a distinctive flavour. Calorie count is based on our turkey breast with stuffing - sage and onion.