This recipe shows you how to achieve a perfectly juicy and tasty stuffed turkey for Christmas lunch or dinner.


  • 4-5kg turkey, preferably free range

  • 12 strips of thinly sliced streaky bacon

  • 50g butter

  • Sprig of fresh sage

  • 1 bulb garlic, broken into cloves

  • 4 medium onions, peeled

  • 2 celery sticks, chopped and trimmed

  • Big handful of breadcrumbs

  • 250g cooked chestnuts, mashed with a fork

  • 500g minced pork or sausage meat

  • 1 free range egg

  • 15 small sprigs of rosemary

  • Zest of 1 lemon

  • 2 carrots, peeled


  • 1.

    Preheat the oven to 220 degrees Celsius.

  • 2.

    Heat saucepan until medium hot and drop in butter, sage, and six strips of streaky bacon.

  • 3.

    Add two cloves of chopped garlic, and one chopped onion.

  • 4.

    Add all the celery and fry gently until ingredients are golden.

  • 5.

    Take off heat and stir in breadcrumbs. Add chestnuts, pork mince, egg, lemon zest and seasoning and mix until ingredients are evenly distributed.

  • 6.

    Allow to sit for 10 minutes while you make the rosemary, garlic and bacon sprigs.

  • 7.

    Slice the bacon strips in half and slice one clove of garlic into thin slivers.

  • 8.

    Roll a rosemary sprig and a slither of garlic with the bacon until you have 12 sprigs.

  • 9.

    Pierce the thighs and drumsticks of the turkey and place one sprig in each. This will keep them moist while they cook.

  • 10.

    Chop the remaining carrots and onions thickly.

  • 11.

    Wipe the turkey to get rid of any excess moisture and create a gap between the skin and the flesh of the turkey. Peel back the skin gently.

  • 12.

    At the neck, spoon the stuffing between the breast and the skin.

  • 13.

    Tie the turkey or seal with skewers to keep the stuffing from falling out.

  • 14.

    Place the turkey onto a large baking tray and lather it with olive oil and seasoning.

  • 15.

    Place the remaining onions, garlic and carrots around the bird, cover in foil and place in the oven.

  • 16.

    Turn heat down to 180 degrees Celsius and cook for approximately 4 hours or until the juices from the thigh run clear when pierced. Remove the foil in the last 45 minutes to create a crispy golden skin.

  • 17.

    Remove from oven and rest for 20 minutes

  • 18.

    Slice and serve hot.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1773kj
  • Fat Total 95g
  • Saturated Fat 30g
  • Protein 186g
  • Carbohydrate 35g
  • Sugar 6g
  • Sodium 1899mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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