Christmas Roast Turkey

PREP TIME: 30min

COOK TIME: 4 ½ hrs

SERVES: 12-15


  • 1 x 5kg whole turkey

  • 2 cups olive oil, divided

  • 7 knobs garlic

  • 6 spring onions, trimmed

  • 2 cups breadcrumbs

  • 1 cup parmesan cheese

  • 100g bacon, diced

  • 10 sprigs rosemary, divided

  • 2 cups white wine 

  • 4 lemons

  • 2 tbsp lemon zest

  • ½ cup salted capers

  • Salt to season

  • Pepper to season


  • Step 1: Preheat oven to 180°C.

  • Step 2: Begin by making the stuffing. Wash capers, spring onions and 5 sprigs of rosemary. Place these ingredients into a food processor with half a bulb worth of peeled garlic. Process into a paste.

  • Step 3: Place the paste into a large mixing bowl. Add 1 cup of olive oil, the grated parmesan, the lemon zest  and the breadcrumbs. Mix together well and season with salt and pepper. Set aside.

  • Step 4: Wash the lemons and roughly slice them. 

  • Step 5: Wash the remaining garlic bulbs and half them.

  • Step 6: Scatter the lemon slices and garlic pieces across the bottom of a large roasting tray. 

  • Step 7: Add the remaining rosemary sprigs to the roasting tray and pour in the 2 cups of white wine. 

  • Step 8: Rinse and pat dry the turkey. Place the turkey into the roasting tray, atop of the white wine baste. 

  • Step 9: Pour the remaining cup of olive oil over the turkey. Rub the olive oil into the bird’s skin and season the outer with salt and pepper. 

  • Step 10: Place the stuffing inside the turkey cavity. 

  • Step 11: Cover the turkey with foil and cook on 180°C for approximately 4-4 ½ hours.

  • Step 12: Baste the turkey every 30 minutes with the juices at the bottom of the tray. 

  • Step 13:  After 3 hours, remove the foil to allow for crispy golden skin. 

  • Step 14: Rest the cooked turkey for 30 minutes and serve with gravy and any choice of roasted vegetables. 

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