Herbed Butter Roast Turkey with Bacon and Pear Stuffing

20 minutes + 3 hours Serves 12


  • 60g butter
  • 1 leek, thinly sliced
  • 2 cloves garlic, crushed
  • 6 slices streaky bacon, finely chopped
  • 2 cups stale breadcrumbs
  • 1 pear, finely chopped
  • Salt
  • Pepper
  • 5 kg whole turkey
  • Cooking-oil spray
  • 1/4 cup plain flour
  • 2 cups chicken stock
  • Herbed butter:
  • 125g butter, softened
  • 2 cloves garlic, crushed
  • 2 Tbsp finely chopped sage
  • 1 Tbsp finely chopped thyme
  • 1 Tbsp finely chopped rosemary
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How to Carve Christmas Turkey


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

2. To make the stuffing, heat butter in frying pan. Add leek, garlic and bacon. Cook for 5-7 minutes, stirring, until leek is tender. Stir in breadcrumbs and cook, stirring, for 2 minutes or until toasted lightly. Remove from heat, stir in pear, season to taste and leave to cool.

3. Meanwhile, to make the herbed butter, combine ingredients in small bowl.

4. To prep the turkey, discard the neck and giblets. Rinse turkey under cold water and pat dry inside and out with absorbent paper. Tuck the wings under the body and gently loosen the skin over breasts and tops of legs using your fingers (be careful not to puncture the skin). Carefully push herb butter under the loosened skin.

5. Fill cavity with the stuffing, then tie the legs together with kitchen string. Place the turkey on a wire rack in large baking dish, tucking the neck flap underneath. Spray with oil, cover with tin foil and roast for 2 hours. Remove the foil and roast another 40 minutes or until juices run clear when the thickest part is pierced with a skewer. Baste occasionally with pan juices while cooking.

6. Transfer turkey to a serving platter and cover loosely with foil. Stand for 15 minutes.

7. To make the gravy, skim fat from the roasting pan juices and discard. Leave 2 tablespoons of juices in the pan, discarding the rest. Place pan over a high heat. Add flour and cook, stirring, until mixture thickens and bubbles. Gradually stir in stock and keep stirring until mixture boils and thickens. Strain into a serving jug.

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