Stuffed turkey joint recipe

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serves: 4 - 6
Skill: medium
Cost: cheap
Prep: 30 min
Cooking: 1 hr 45 min
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  • Succulent turkey rolled and wrapped around a piquant fruity stuffing. This stuffed turkey joint is an ideal dinner party option.

    Easy to prepare in advance ready to simply slip in the oven at the right time. It’s also great for Christmas lunch if you are cooking for a smaller family group of 4 or 6 people, and do not fancy the hassle of a whole turkey. The apricot and herbs make the stuffing sufficiently festive, while the red pepper and lemon add a little bite that works out of the festive season too. Apart from that, it’s all the extras – for Christmas go traditional with roast potatoes, carrots, and sprouts. For a dinner party, try minted new potatoes and bright roasted vegetables.

     

    Ingredients

    • 1 x approx 1.8kg skinless boneless turkey breast joint
    • 6 streaky rashers bacon
    • 25g butter
    • For the stuffing:
    • 25g butter
    • 1 garlic clove, finely chopped
    • 1 celery stick, chopped
    • 1 onion, coarsely chopped
    • 1 red pepper, finely diced
    • 150g dried apricots, finely chopped
    • Zest and juice of 1 lemon
    • Handful of parsley
    • Handful of thyme
    • 200g fresh breadcrumbs
    • Salt and freshly ground black pepper
    • 60ml chicken stock

    Method

    • Preheat the oven to 230ºC/450ºF/Gas 8.

    • To make the stuffing: heat 25g butter in a frying pan, add the garlic, celery, onion and pepper. Cook until soft and beginning to brown. Add the apricots, lemon zest and juice, herbs and breadcrumbs and season. Gradually add the stock until the stuffing is moist but not wet.

    • Remove the net or string from the turkey and lay the breast out flat, skinned side down. Spoon the stuffing into the middle of the joint. Fold the breast over the stuffing and tie up. Place the turkey breast upwards in a roasting tin.

    • Lay the bacon on a chopping board and stretch with the back of a knife. Brush the turkey with a little of the remaining butter and cover with the bacon.

    • Cover with foil and roast the turkey for 50 minutes per kilo plus 30 minutes extra. Remove the foil for the last 30 minutes. When cooked and juices run clear remove from the oven and leave to rest for 20 minutes.

    • Serve sliced with a selection of roasted vegetables.

    Top tips for making this stuffed turkey joint

    This stuffing would also work well with a rolled pork loin.

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