Roast turkey with sourdough stuffing

Serves 6

This classic roast turkey is flavoured with garlic, lemon and fresh herbs for the flavours of good cheer and the season. Served alongside a homemade sourdough stuffing elevates it even more. 1 whole turkey approximately 4-5kg will feed about 8 people.  

Ingredients

• 1 whole turkey, approximately 4–5 kg, fully thawed 
• 100 g unsalted butter, softened 
• 3 garlic cloves, finely minced 
• 1 lemon, halved 
• 1 onion, quartered 
• 4–5 sprigs fresh thyme 
• 2–3 sprigs fresh rosemary 
• Salt and freshly ground black pepper 
• 250 ml chicken or veggie stock 
  

• 400 g sourdough bread, cut into small cubes 
• 80 g unsalted butter 
• 1 large onion, finely diced 
• 3 celery stalks, finely diced 
• 2 garlic cloves, minced 
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 250–350 ml chicken stock
• 1 egg, lightly beaten 
• Salt and black pepper, to taste

Method

1. Prepare the sourdough for the stuffing. If your bread is fresh, spread the cubes across a baking tray and bake at 150°C for around 15–20 minutes, until dry but not deeply browned. Set aside to cool slightly. 

2. Melt the butter in a frying pan over medium heat. Add the onion and celery and cook for 8–10 minutes until softened. Stir through the garlic, sage and thyme, cooking for another minute.

3. Toss the bread cubes with the cooked vegetables. Gradually add enough stock to moisten the bread without making it soggy. Once the mixture has cooled slightly, mix in the beaten egg and season with salt and pepper.

4. Preheat the oven to 180°C. Pat the turkey dry with paper towel. Combine softened butter with the garlic, salt and pepper, then rub it over the skin. Place the lemon, onion, thyme and rosemary in the cavity, without packing it too tightly.

5. Place the turkey breast-side up on a roasting rack in a suitable pan. Pour the stock into the bottom of the pan. Roast until the thickest part of the breast and the innermost thigh reach at least 75°C, checking with a food thermometer without touching bone. If the skin browns too quickly, loosely cover it with foil.

6. Transfer the soaked bread to a greased baking dish. Cover and bake at 180°C for approximately 25 minutes, then uncover and bake for another 10–15 minutes until golden on top and at least 75°C in the centre.

7. Once cooked, rest the turkey for 20–30 minutes before carving. Serve with the sourdough stuffing, roasted vegetables and gravy made from the pan juices.