Roast Turkey with Bacon, Onion and Sage Stuffing

clock 1 hour 45 minutes + 3 hours 30 minutes bowl Serves 10


  • 5 kg whole turkey
  • 50 g butter, melter
  • 1 L salt-reduced chicken stock
  • 1/3 cup plain flour
  • sea salt, to taste
  • 60 g butter
  • 4 rashers bacon, chopped
  • 1 medium brown onion, chopped
  • 2 trimmed celery sticks, chopped
  • 4 cups chopped fresh sage leaves
  • 2 tsp fresh thyme leaves
  • 4 cups breadcrumbs
  • 1 egg beaten lightly
  • cooking twine
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  • 1. For the stuffing, heat butter in a large frying pan. Add the bacon, onion and celery. Cook, stirring over medium heat until onion has softened and bacon is browned. Combine the onion mixture, herbs, breadcrumbs and egg in a large bowl and mix well.

  • 2. Preheat oven to 180°C (160°C fan-forced).

  • 3. Discard the neck from the turkey. Rinse the turkey under cold water. Pat dry inside and out with absorbent paper. Fill the turkey cavities with the stuffing. Tie the legs of the turkey together with kitchen string and tuck the wings underneath. Place the turkey on an oiled rack in a large baking dish. Brush turkey all over with half the melted butter and sprinkle with salt. Pour 2 cups of the stock into the dish.

  • 4. Cover the baking dish tightly with two layers of greased foil. Roast the turkey for 2 hours. Remove foil and brush with remaining butter.

  • 5. Roast the turkey, uncovered, for a further 1 ½ hours or until browned and cooked through. If necessary, add water to the dish during cooking to prevent the juices burning. Remove the turkey from the dish and cover with foil. Stand in a warm place for 15 minutes before carving.

  • 6. To make a gravy, pour the juices from the baking dish into a jug. Stand for a few minutes or until the fat has risen to the surface. Skim off the fat and return 2 tablespoons to the baking dish, then discard the remaining fat. In the jug, top up the pan juices with the remaining chicken stock and water, to 3 cups worth. Place the baking dish with the turkey fat over medium heat. Add the flour and cook, stirring, until well browned. Gradually whisk in the reserved pan juice mixture. Cook, stirring, until the mixture boils and thickens. Season to taste with salt and freshly ground black pepper. Strain gravy into a heatproof jug.

  • Tip:Make the turkey stuffing the day before and store in the refrigerator until ready to use. If using a frozen turkey, allow three days to thaw in the refrigerator.

  • Defrosting Times:

  • Whole Turkey: 48–72 hours in the fridge.

  • Rolled Roast: 24–48 hours in the fridge.

  • Cooking Times:

  • 3–3.5kg: 2 hours 30 min (up to 2 hours 50 min)

  • 4kg: 2 hours 45 min

  • 5.5kg: 2 hours 45 min

  • 6kg: 3 hours 5 min

  • Serving Size:

  • 3.0-3.5kg: 6-7 people

  • 4kg: 8 people

  • 5.5kg: 10-11 people

  • 6kg: 12 people


  • Energy 4136Kj • Protein 107g • Total Fat 49g • Saturated Fat 20g • Carbohydrates 30g • Sugars 2g • Sodium 2002mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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