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 35-40 minutes per kilo to cook. For a 5kg buffet, that's around 5 hours and 25 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.
Decadent and rich, with an unrivaled flavour profile that exudes luxury, the trio poulet is a feature worth celebrating on the Christmas table. Following our instructions for cooking, the result will be all that you hoped for.
An inspiring take on your Christmas turkey, our paupiette is not only delicious but an eye-catching addition to the Christmas table. Follow our recipe for best results.
Our boneless half turkey with stuffing gives the benefit of easy-carving without sacrificing flavour. This recipe is a simple guide to ensure success on Christmas day. Calorie count based on the Half turkey boned with stuffing - traditional sage and onion.
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 35-40 mins per half 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.