Serves 10-12


2 Tb extra virgin olive oil

1 large onion, diced fine

3-4 cups (packed quite firmly) spinach leaves

¼ cup flat-leaf parsley, chopped

1 Tb lemon zest

1 cup fresh breadcrumbs

½ cup currants, soaked in hot water for 5 minutes and drained

200g unsalted butter, finely diced

1 egg, lightly beaten.

Salt & pepper to season

3.5 - 5 kg whole turkey

Olive oil

2 large carrots, peeled and halved lengthwise

1 onion, peeled and quartered

2 sticks celery

1 cup white wine

½ cup water  

Preheat oven to 200°C.

To make stuffing, heat a little olive oil in a frying pan. Add onion and cook over a low heat until onion is soft. Remove from heat and set aside to cool.

In a food processor, put washed spinach and process until finely chopped.

 In a bowl, mix cooked onion, spinach, parsley, lemon zest, breadcrumbs, currants, butter and the egg. Mix roughly together, add the salt and pepper.  Fry a small amount in a pan and taste for seasoning, add more salt, pepper or zest as you think.

 Ease the skin away from the breast meat, making a pocket. Carefully (without ripping the skin) fill these pockets with stuffing, pressing it flat as you go. Do the same with under the skin of the drums. Best to use your hands!

 Rub skin with plenty of olive oil and season turkey inside and out with salt.

 Place carrot, onion and celery in the base of a roasting dish, sit the turkey on top. Add wine and water, cover the entire roasting dish with foil. Cook for 30 minutes at 200 C then reduce the oven temperature to 150 C and cook for a further 2-3 hours or until cooked. At around 2 hours, remove the foil (save it for later), drain off some of the juices (saving it for gravy making), then cook for the remaining time uncovered so that skin turns golden.

The best way to ensure turkey is cooked is to insert a sharp knife into thick thigh area, leave for 20 seconds, take it out and it should be hot to touch, and the juices should run clear.

 When cooked, remove from the oven, cover turkey with foil and a folded tea towel and allow it to rest for about 20 minutes.


Roast Turkey with Spinach, Lemon & Butter Stuffing