Roast turkey with apple stuffing


  • 100g butter, softened
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 prosciutto slices, finely chopped
  • 2 cups (140g) sourdough breadcrumbs (made from day-old bread)
  • 1 Granny Smith apple, cored, finely chopped
  • 1/2 cup (50g) lightly toasted walnuts, coarsely chopped
  • 1/4 cup coarsely chopped tarragon
  • 1 1/2 tablespoon lemon zest
  • 4kg Fresh turkey
  • 2 cups (500ml) chicken stock
  • Roasted potatoes, to serve
  • Roasted pumpkin, to serve
  • Roasted sweet potato, to serve
  • Cranberry sauce, to serve


  • 2 tablespoons plain flour
  • 1/2 cup (125ml) apple cider
  • 2 teaspoons Dijon mustard



Preheat oven to 180C. Melt half the butter in a medium frying pan over medium heat. Add the onion, garlic and prosciutto. Cook, stirring, for 5 mins or until onion softens. Remove from heat. Transfer to a large bowl. Add the breadcrumbs, apple, walnuts, half the tarragon and half the lemon zest. Gently toss to combine. Season with salt and pepper.

Remove excess fat, giblets and neck from turkey. Wipe the turkey inside and out with paper towel.

Loosely fill the turkey cavity with the stuffing. Use kitchen string to tie the legs together. Tuck the wings under the turkey.

Place a wire rack in the base of a large roasting pan. Lightly grease the rack. Place the turkey, breast-side up, on the wire rack. Combine the remaining butter, tarragon and lemon zest. Carefully spread half the butter mixture over the turkey breast.

Pour the stock around the base of the roasting pan. Cover with baking paper, then cover with foil. Roast, basting turkey occasionally, for 2 hours.

Uncover the turkey. Brush the breast with the remaining butter mixture. Continue roasting, basting occasionally, for 1 hour or until the juices run clear when the thickest part of the thigh is pierced with a skewer (alternatively when the turkey temperature reaches 80°C on a meat thermometer). Transfer to a platter and cover with foil. Set aside for 20 mins to rest.

To make the gravy, pour juices from the roasting pan into a heatproof jug. Discard the fat from the surface, reserving 2 tbs. Return reserved fat to roasting pan. Place over medium-high heat. Add the flour and cook, stirring with a flat-bottomed wooden spoon, for 2 mins or until mixture begins to bubble. Add the apple cider, mustard and reserved pan juices. Cook, stirring constantly, for 5 mins or until gravy boils and thickens. Remove from heat. Strain into a gravy boat to serve.

Serve the turkey with the roasted potatoes, pumpkin and sweet potato, gravy and cranberry sauce.

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Recipe by Coles

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