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Butterflied Roast Turkey with Stuffing Recipe from Chef Neil Perry and Christmas Tips

This butterflied roast turkey with stuffing recipe comes from one of Australia’s best chefs, Neil Perry.
Prep Time1 hr
Cook Time4 hrs
Total Time5 hrs
Course: Main
Cuisine: American
Servings: 10 People
Calories: 1081kcal
Author: Neil Perry

Ingredients

  • 7.6 kg whole turkey medium to large
  • Extra virgin olive oil
  • 3 small brown onions finely chopped
  • 8 cloves garlic crushed
  • 50 g spinach trimmed
  • 1 cup of fresh bread crumbs
  • 2 tablespoons chopped thyme
  • 2 tablespoons flat-leaf parsley chopped
  • 200 g of cooked peeled chestnuts
  • 180 g raisins soaked in hot water for 5 minutes and drained
  • 200 g unsalted butter finely diced
  • 2 eggs
  • Sea salt and freshly ground white pepper
  • 3 lemons

Instructions

  • Preheat the oven to 200°C.
  • To make the stuffing, heat a little olive oil in a frying pan. Add the onion, garlic and crumble the chestnuts and cook over a low heat for about 5 minutes or until the onion is soft. Remove from the heat and set aside to cool.
  • Blanch the spinach in boiling salted water until just wilted, then drain and rinse under cold water. Squeeze the excess water from the spinach. Chop coarsely.
  • Combine the onion mixture with the spinach, bread crumbs, herbs, raisins and butter in a medium bowl. Add the eggs, season with salt and pepper and mix well.
  • Get the butcher or do it yourself, cut the back bone out of the turkey and press it flat butterflying it, remove the wish bone.
  • Get your fingers and then hands between the skin and flesh of the turkey and gently without breaking the skin loosen it to make pockets for the stuffing.
  • Press the stuffing under the skin of the turkey on the breasts and legs, until it’s firmly packed in. Rub the skin with plenty of olive oil and season the turkey inside and out.
  • Place the turkey in a large baking tray and roast for 30 minutes. Reduce the oven temperature to 150°C and cook the turkey for 4hours or so until cooked. (The best way to ensure the turkey is cooked through is with a meat thermometer. If the bird is larger add 20-30 minutes for every 500g over 7.6kg. When cooked, the internal temperature of the breast should be 74°C and the legs 80°C.)
  • Reduce the oven temperature to 50°C, cover the turkey with foil and allow it to rest in the oven for about 20 minutes.
  • To serve, remove the drumsticks, thighs and wings at the second joint. Slice the breasts into 1-2cm thick slices, being careful not to rip the skin. To serve place some breast and leg meat on each plate, drizzle with evo, season with salt and freshly ground pepper and give a good squeeze of lemon juice.

Nutrition

Calories: 1081kcal | Carbohydrates: 38g | Protein: 121g | Fat: 49g | Saturated Fat: 19g | Cholesterol: 464mg | Sodium: 710mg | Potassium: 1635mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1465IU | Vitamin C: 34.1mg | Calcium: 130mg | Iron: 6.7mg