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Roasted whole turkey recipe

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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.
By
Peter Bouchier
December 3, 2019
12
servings
45
minutes
10
m prep +
35
m cook
190
calories

Equipment

Oven
Oven
Meat thermometer
Meat thermometer

Ingredients

  • 1 whole turkey (5kg)
  • 1 tbsp olive oil
  • 2 tsp salt and pepper
  • 500g-1kg Peter Bouchier stuffing – optional
  • 1 packet Peter Bouchier chicken stock - optional
  • 1 lemon – optional

Method

1.

Preheat your oven to 160°C fan forced.

2.

Stuff turkey with desired stuffing (if required).

3.

Rub lemon juice onto the skin of the turkey.

4.

Brush the top of the turkey with olive oil, salt and pepper.

5.

Cover turkey with foil and place in oven dish with a cup of chicken stock or water.

6.

Place the oven dish in the oven. Turkey will take approximately 35-40 minutes per kilo to cook. The 5kg whole turkey will need around 5 hours and 35 minutes. Note: a turkey without stuffing will take slightly less time to cook.

7.

Baste the turkey with pan juices every half hour during cooking.

8.

Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil.

9.

Return to oven and cook until skin is crisp and golden brown.

10.

Probe between breast and leg with skewer to make sure juice is clear (If pink, cook for slightly longer) If using a meat thermometer, ensure internal temperature reaches 70° C.

11.

Remove from oven and allow to rest for 20 minutes before carving.

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About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

roast turkey, christmas turkey, roast, whole turkey, turkey

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