Turkey with lemon parsley stuffing

No festive occasion would be complete without a perfectly stuffed bird! This turkey recipe stars a tasty lemon parsley stuffing that's sure to be a hit at Christmas

  • 10 mins preparation
  • 3 hrs 50 mins cooking
  • Serves 10
  • Print


Turkey and gravy
  • 4.5 kilogram turkey
  • 50 gram butter, melted
  • 1 cup (250ml) water
  • 1/4 cup (35g) plain flour
  • 3 cup (750ml) chicken stock
  • 1 tablespoon redcurrant (or cranberry) jelly
  • 2 teaspoon finely chopped fresh mint
Lemon parsley stuffing
  • 125 gram butter
  • 2 stalks celery (300g), trimmed, chopped finely
  • 8 green onions, chopped finely
  • 2 clove garlic, crushed
  • 6 cup (420g) stale breadcrumbs
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon finely grated lemon rind
  • 1 egg, beaten lightly


Turkey with lemon parsley stuffing
  • 1
    To make lemon parsley stuffing; melt butter in large frying pan; cook celery, onion and garlic, stirring, until fragrant. Combine onion mixture in large bowl with remaining ingredients.
  • 2
    Preheat oven to 180°C (160°C fan-forced).
  • 3
    Discard neck from turkey; rinse turkey under cold water, pat dry with absorbent paper. Fill neck cavity loosely with stuffing; use toothpicks to secure skin over opening. Fill large cavity loosely with stuffing; tie legs together with kitchen string, tuck wing tips under turkey. (Reserve enough stuffing to make 12 mini muffins, see step 6.)
  • 4
    Place turkey on oiled wire rack in large flameproof baking dish. Brush turkey with half the butter. Rub a little salt into skin. Pour the water into the dish. Cover dish tightly with greased foil; roast 2 hours. Uncover turkey; brush with remaining butter. Roast, uncovered, 1 hour or until browned all over and cooked through, brushing with pan juices every 20 minutes. Remove turkey from dish, cover; stand 20 minutes.
  • 5
    Increase oven temperature to 240°C (220°C fan-forced).
  • 6
    Oil 12-hole (1-tablespoon/20ml) mini muffin pan. Place 1 tablespoon of reserved seasoning into each hole. Bake about 10 minutes.
  • 7
    For gravy, pour juices from baking dish into medium heatproof jug; reserve 2 tablespoons of fat from the top. Heat fat in same baking dish, add flour; cook, stirring, until well browned. Gradually stir in reserved pan juices and stock; bring to the boil, stirring, until gravy thickens. Stir in jelly and mint. Strain into heatproof jug.
  • 8
    Serve turkey with muffins and gravy.