Roast turkey buffé with nut stuffing

Roast turkey buffé with nut stuffing

Serves: 8- 10  |  Preparation Time: 35 mins  |  Cooking Time: 2 hrs 30mins (plus resting time)


1 x 5kg Ingham's turkey buffé* (seasonally available at Tasman Butchers)

Herb butter:
250g unsalted butter, softened
8 sprigs fresh thyme, leaves only
2 sprigs of fresh rosemary, chopped leaves only
2 tablespoons fresh parsley leaves, chopped
Freshly ground black pepper

Nut stuffing:

250g butter
2 brown onions, finely chopped
2 sprigs thyme, chopped leaves only
2 sprigs rosemary, chopped leaves only
400g white breadcrumbs
12 fresh sage leaves
2 lemons, zest only
100g pine nuts
2 teaspoons salt
Freshly ground black pepper
6 tablespoons fresh parsley, chopped


¾ cup plain flour
¼ cup good quality sherry
2 cups chicken stock
½ cup pureed apple


  1. Preheat oven to 200°C. 
  2. For the Herb Butter, mix herbs and butter together to form a paste. Season with salt and pepper and set aside.
  3. Use your fingers to separate the skin of the turkey from the flesh. Place herb butter under the skin and spread it out evenly. Season the turkey with salt and pepper and place in a roasting dish.
  4. Cook in the oven for 15 minutes before reducing the heat to 180°C and cooking for a further 1 ½ hours, or until the juices run clear. Cover the turkey and allow to rest for 30 minutes before carving.

Nut Stuffing:

  1. Melt butter in a large frying pan and sauté the onion for 10 minutes until it is soft. Add the herbs and cook for 1 minute before adding the breadcrumbs.
  2. Next add lemon zest, pine nuts and seasoning and cook for about 7 minutes until the breadcrumbs start to brown and crisp. Remove from the heat, add in the parsley and serve warm with the turkey.
  3. Serve turkey with gravy and vegetables of choice, try some seasonal fruits roasted to add a sweeter side.

Preparing Gravy:

  1. Place pan with reserved juices over a medium heat. Add flour and stir until well combined.
  2. Cook for 1 minute. Slowly add remaining sherry and stock, whisking constantly until well combined and mixture comes to the boil. Reduce heat and add apple puree.
  3. Simmer for 2 minutes or until gravy thickens. Strain gravy through a fine sieve.

Note: *Whole turkey breast (or buffé) is an impressive and easier option than a big whole roast turkey it is a whole bird with the legs and wings removed. It also yields plenty of delicious moist white meat which keeps well for leftovers.

Results may vary.