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Here is a light alternative to the traditional roast turkey.


  • 7.6 kg Whole Turkeys

  • Extra Virgin Olive Oil

  • sea salt

  • Freshly Ground White Pepper

  • 400 g Fresh Ricotta drained

  • 1 small brown onion finely chopped

  • 8 Cloves Garlic crushed

  • 50 g spinach trimmed and washed

  • 180 g Raisins soaked in hot water for 5 mins drained

  • 150 g unsalted Butter small dice

  • 2 tablespoons Thyme chopped

  • 2 tablespoons Continental Parsley chopped

  • 2 Whole Eggs


  • 1.

    To make the stuffing, heat a little olive oil in a frying pan. Add the onion & garlic & cook over a low heat for about 5 minutes or until the onion is soft.

  • 2.

    Remove from the heat & cool.

  • 3.

    Blanch the spinach leaves in boiling salted water until just wilted then drain & rinse under cold water.

  • 4.

    Squeeze the excess water from the spinach.

  • 5.

    Chop coarsely.

  • 6.

    Combine the cooled onion with the spinach, ricotta, herbs, raisins & butter.

  • 7.

    Add the eggs & seasoning & mix through well.

  • 8.

    To prepare the turkey, press the stuffing under the skin of the turkey & into the breasts & legs, until it is firmly packed in.

  • 9.

    Rub the skin with plenty of extra virgin olive oil & season the turkey inside & out.

  • 10.

    Place the turkey in a large baking tray & roast for ½ hour on 200C.

  • 11.

    Cook a further hour on 150C then drop the temperature again to 50C, cover the turkey with foil & allow to rest in the oven for about 20 minutes.

  • ToServe:

  • 1.

    Remove the legs & thighs & the wings at the second joint.

  • 2.

    Remove the breasts & slice each into 1-2cm thick slices, being careful not to rip the skin.

  • 3.

    Serve on a large platter with lemon wedges.

  • 4.

    A turkey this size will easily feed 20, with leftovers.

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Posted by EK2Report
Perfect for lactose and wheat intolerants like myself!
Posted by debchinoReport
I made this last christmas and my family have asked for it again, we also added some pinenuts to it, it is very moist and yummy.
Posted by Mike23Report
Neil, this was a sensation on Christmas day. I cooked a size 52 and I have to say the recommended timings are out. It took an additional 60 minutes on top of the 1.5 hours plus 20 min resting. It was so great though that it didn't upset the 8 people we had for Chrissy lunch.
Posted by Lee155Report
I read this recipe in the Good Weekend and it stated that 4.5 hours cooking time was needed
here it states far far less BIG MISTAKE however it sounds beautiful so will definitely try it..
Posted by Lee155Report
I read this recipe in the Good Weekend and it stated the turkey needed 4.5 hours cooking time but here it states far far less BIG MISTAKE however the recipe sounds great will definitely try it..
Lee December 2011
Posted by Janet200Report
I followed this recipe last year including the cooking times and it was fantastic. Am doing it again tonight for an early family Xmas dinner and just need to watch the video again. Thanks Neil. Highly recommend.
Posted by Report
I have made this turkey ever since I saw it on a Neil Perry Christmas special. maybe 8 years ago. It is absolutely fantastic. try it you wont believe how beautiful it is.
Posted by Report
I swapped the raisins for cranberries and made it into tartlets, using rozen pastry for a Cancer morning lunch, got a lot of compliments and requests for the recipe. Still using the recipe. Thanks Neil for the idea. Carollyn
Posted by Report
Neil, after being picked for the Christmas turkey this year i sampled this recipe using a size 32 turkey and cooking the turkey in my outside spit. Cooking for approx 3 hours at between 120-150c it turned out fantastic and everyone loved it. I will using this recipe for sure with a size 70.