I tried this recipe on a chicken recently and it was so amazing — so figured I would adapt it and do a turkey this way. People are always saying they don’t really like turkey because it’s too dry so I wanted to make the juiciest possible bird.  I have never really understood all the fuss around cooking a turkey as it’s really as easy as a chicken it just takes a bit longer.

I looked at Nigella’s guidelines around cooking times in ‘How to eat’ and she recommends 2 hours @ 180 degrees for a 4.5kg Turkey.  Well I have to say that this is not accurate at all.  I cooked my 4kg Turkey for just over 3 hours at 200 degrees c. (cut the recipe in half if you are doing a chicken)


  • 1 x turkey stuffed and trussed (ie legs tied together)
  • 2 cups (500ml rose / or white wine)
  • 4 cups /1 litre chicken stock (hot)
  • about 2 cups of herbs –then chop up finely (I used parsley, sage (small quantity as its very strong), rosemary, thyme and a little bit of basil)
  • 5 cloves of garlic crushed
  • 4 Tbls of Dijon mustard.

how to make:

  • preheat oven to 200 degrees c
  • mix the garlic, mustard, wine and herbs in a bowl and then pour over the turkey
  • pour the chicken stock into the roasting pan (deep sided one works best)
  • cook uncovered for about 3 hours depending on the size of your bird
  • I cooked with the breast up for 30 minutes, then turned over so back up for about an hour then flipped and did the final hour and a half with breast up again.  If the top is getting a bit too brown, loosely cover the bird with a piece of foil. baste every half an hour or so.

There is a lot of liquid  so baste often.  As its being cooked open, a lot of the liquid will reduce to form a lovely saucy gravy.

I carved up the whole turkey and put the meat in a large serving platter. I don’t mind that it doesnt look very pretty at this stage and some of the pieces are more chunky than neatly sliced. I then poured over all the herby wine sauce so the meat just wallowed in this.  So succulent and delicious and got a generous quota of comments about it being the best turkey ever eaten.

I stuffed the turkey with my roasted cashew nut, sesame seed and dukkah stuffing.  I served with roasted potato wedges, roasted butternut slices and a big green salad with my best vinaigrette.


Write A Comment