zoom Traditional roast turkey with stuffing

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    Traditional roast turkey with stuffing

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    Traditional roast turkey with stuffing

    Follow this easy recipe for a traditional centre piece for your Christmas Dinner.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 3-4 hours, depending on size of the turkey plus 30 minutes resting time

    Serves: 8 (with leftovers)


    1 medium essential Waitrose Turkey, about 4-5.99kg
    2-3 fresh bay leaves, torn in half
    1 lemon, cut into quarters lengthways
    1 onion, peeled and cut into quarters lengthways
    450g pack Waitrose Sausagemeat Stuffing (optional)
    50g butter, melted


    1. Preheat the oven to 190°C, gas mark 5. Remove the giblets from the turkey and set aside for gravy. Season the cavity. Put the bay leaves, lemon and onion in the main cavity.
    2. Stuff the smaller neck cavity with the sausagemeat stuffing, if using, then pull the skin back over the neck. Use a cocktail stick to secure the skin flap underneath the bird.
    3. Brush the turkey skin with the melted butter and roast according to the instructions on the pack, covering it with foil if it gets too brown.
    4. Check the turkey is done by inserting a skewer into the thickest parts of the breast and thighs: the juices should run clear and there should be no pink meat. If the juices are still pink, return to the oven for 15 minutes before testing again.
    5. Transfer the turkey and the garnish to a warm serving dish. Cover with buttered foil, then place a clean tea towel on top. Leave the turkey to rest in a warm place for 30 minutes (it will stay hot for up to an hour).

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    Cook's tips

    You can prepare the turkey up to the end of step 2 on Christmas Eve. Cover it with foil and keep in the fridge until Christmas morning. If you are cooking cocktail sausages wrapped in bacon, add them at the end of step 3, with a sage leaf tucked inside the bacon.


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