The classic Christmas roast - tasty, easy and always a winner.


  • 1x 6.5 kg turkey

  • 900g sausage meat

  • 25g unsalted butter

  • ½ large onion, chopped finely

  • 25g chopped sage

  • 60g white breadcrumbs

  • Salt and pepper


  • 1.

    Remove the wish bone from the crown of the turkey.

  • 2.

    Put the sausage meat into a bowl. Melt the butter, sweat the onion for two minutes, do not colour.

  • 3.

    Add the sage to the onion and cool for two minutes. Pour into the sausage meat, add breadcrumbs and season. Stuff the turkey with the stuffing from the neck end

  • 4.

    Put the excess stuffing into an ovenproof dish and bake separately at 200 celsius for 1 hour.

  • 5.

    Lay the turkey on its side in the roasting tray and support the breast using a potato and cook at 200°celsius for 30 minutes. Remove from the oven and turn it over onto other leg and cook for a further 30 minutes.

  • 6.

    Remove from the oven, sit on the turkey on its back to finish cooking, for approximately another 30 minutes. 

  • 7.

    Test to see if the meat is cooked by piercing the legs to see that the juices run clear.

  • 8.

    Take out the oven and rest for roughly 15 minutes. Serve with the roast potatoes and brussel sprouts.

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