Main content

Roast Turkey with Italian Sausage Seasoning and Vegetables

A more traditional recipe for Christmas Day that the whole will appreciate and enjoy!


  • 1 x 4kg turkey

  • Salt and freshly ground black pepper

  • 50cm square muslin or ham skin or prosciutto or thinly-cut bacon

  • 100g butter, melted if using muslin

  • 2 cups (500ml) chicken stock (or more, see sauce)

  • Spicy Italian Sausage Seasoning

  • 1 tablespoon (20ml) olive oil

  • 1 medium (150g) onion, finely chopped

  • 2 cloves garlic, crushed

  • 250g Italian sausages

  • 360g ciabatta (Italian bread), chopped finely into coarse bread crumbs

  • 1 cup (120g) coarsely chopped toasted pecans

  • ½ cup (70g) dried cranberries (Craisins)

  • ½ cup coarsely chopped flat-leaf parsley

  • 1 egg, beaten lightly

  • 2 teaspoons grated orange rind

  • Vegetables

  • 10 medium (2kg) potatoes, halved

  • 1.2kg pumpkin, peeled, cut into wedges

  • 2 ½ tablespoons (50g) butter, softened

  • 2 tablespoons (40ml) extra virgin olive oil

  • Peas, snow peas, sugar snap peas, blanched, to serve

  • Reduction Sauce

  • Stock from under turkey – should be 2 cups, if not add chicken stock or water

  • 1 cup (250ml) white wine

  • ½ cup (125ml) cream

  • 1 tablespoon Dijon mustard

  • 1 tablespoon redcurrant jelly


  • 1.

    For Italian sausage seasoning, heat the oil in a medium pan over medium heat, cook onion and garlic, stirring, until translucent but not brown. Remove to a large bowl. Squeeze the sausage meat from the casing into the bowl; add the remaining ingredients, season with salt and pepper and mix well. (Hands work best!)

  • 2.

    Preheat the oven to 150°C (130°C fan-forced). Discard the neck from the turkey (or use for stock). Rinse the turkey under cold water, pat dry inside and out with absorbent paper. Season inside the cavity with salt and pepper. Fill the neck cavity with the seasoning and secure the skin over the opening with toothpicks. Fill the large cavity with seasoning, tie the legs together with string, tuck wing tips under the turkey.

  • 3.

    Place the turkey on an oiled wire rack in a large flameproof baking dish. Dip the muslin in the melted butter and place it (or the ham skin or prosciutto or bacon) over the turkey. Add stock to baking dish, cover the dish with foil and roast for three hours before adding vegetables.

  • 4.

    For the vegetables, par-boil potatoes until almost tender. Drain, then return to hot saucepan and shake over heat for a minute or until the surface is rough. Alternatively, score with a fork. (This will help to make them crisp when roasted). Toss the potatoes and pumpkin with butter and oil in a heavy baking dish. Season with salt and pepper and add to the turkey in the oven.

  • 5.

    After turkey has been in the oven for a total of four hours, remove the foil and muslin or ham skin (leave prosciutto or bacon in place) and brush turkey with pan juices. Turn the vegetables to ensure even colouring. Increase the oven temperature to 200°C (180°C fan-forced) and roast turkey and vegetables for a further 30 minutes or until turkey is browned and cooked through.

  • 6.

    To test turkey, insert a metal skewer into the thickest part of the thigh. Remove the skewer and press the flesh – if the juices run clear the turkey is cooked. Alternatively, insert a thermometer into the thickest part of the turkey thigh without touching the bone – it should read 90°C. Test the seasoning as well – it should be at least 75°C. Remove the turkey from the dish and stand, covered with foil, for 20 minutes. If vegetables are not golden enough, leave in oven to brown further.

  • 7.

    Meanwhile, drain the pan juices from the baking dish into a large jug. Skim fat from the top and discard. Measure the juices and if they do not make two cups add additional chicken stock. Pour into a medium saucepan with wine, cream, mustard and redcurrant jelly. Bring to the boil, whisking to dissolve the jelly. Boil until reduced by one-third, strain and pour into a warm jug to serve.

  • 8.

    Sprinkle the turkey with sea salt flakes and serve with sauce and vegetables.

  • Carving the Turkey
    A carving set should consist of a non-serrated slicing knife at least 20cm long, and a fork.

  • 1.

    Holding turkey with carving fork, pry leg outward and find the joint, remove leg and thigh, in one piece by cutting through joint.

  • 2.

    Cut through joint between thigh and leg. If the turkey is large (over 6kg), slice the meat from the leg and thigh parallel to the bone.

  • 3.

    Remove the wing.

  • 4.

    Carve the breast into thin slices at a parallel angle to the breast bone. Repeat with the other side and remove the seasoning with a spoon. Lyndey’s note: If using a frozen turkey, allow 2 days to thaw in the refrigerator. The seasoning can be made a day ahead and refrigerated separately. Fill turkey with seasoning close to cooking. To keep leftover turkey, remove seasoning from cavity and refrigerate separately. Be careful not to overstuff the turkey, any additional stuffing can be placed in a small baking tray and cooked for the last 20 – 30 minutes.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

1 1 1 1 1
Average Rating
2 comments • 1 rating
Please login to comment
Posted by Lee555 •24w ago • Report
We offer fresh cut bank instrument for lease, such as BG, SBLC, MTN, Bank Bonds, Bank Draft, T strips and others. Leased Instruments can be obtained at minimal expense to the borrower compared to other banking options. This offer is opened to both those and corporate bodies.
We are RWA ready to close leasing with any interested client in few banking days, if interested do not hesitate to contact us via email:
All relevant business information will be provided upon request. If Interested kindly contact me via Email:~
Contact : Mr.lee youngshik
Skype: leefinance11
Posted by MaxieReport
Dear Sir/Ma,

We have direct providers of Fresh Cut BG, SBLC and MTN which are specifically for lease. Our bank instrument can be engaged in PPP Trading, Discounting, Signature Project(s) such as Aviation, Agriculture, Petroleum, Telecommunication, Construction of Dams, Bridges, Real Estate and all kind of projects. We do not have any broker chain in our offer neither do we get involved in chauffer driven offers. We deliver with time and precision as set forth in our agreement. Our terms and Conditions are reasonable, below is our instrument description.

1. Instrument: Bank Guarantee (BG/SBLC)
2. Total Face Value: Min of 1M Euro/USD (One Million Euro/USD) to Max of 5B Euro/USD (Five Billion Euro/USD).
3. Issuing Bank: HSBC, London or Deutsche Bank Frankfurt or any Top 25 WEB
4. Age: One Year, One Day
5. Leasing Price: 5.0% of Face Value plus (0.5+X)% commission fees to brokers.
6. Delivery: Bank to Bank SWIFT.
7. Payment: MT-103.
8. Hard Copy: Bonded Courier within 7 banking days.

All relevant business information will be provided upon request.

If Interested kindly contact me via Email:~
Skype ID: