Roast Turkey with Sticky Roasted Plums

All eyes will be on this impressive roast when you place it on your Christmas table. Sticky plums are a wonderfully festive and fruity complement to this traditional main.


Serves 8

Preparation Time

Cook time

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Cook's NoteBrining the turkey allows it to absorb extra moisture, which in turn helps it stay more moist and juicy during cooking.
Product TipWith ample room for turning, the oval shape of Le Creuset's Signature Oval Casserole can roast a turkey, chicken or joint to unrivalled succulence.
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For the stuffing:

  • 100g butter
  • 1 red onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 – 2 cups breadcrumbs, toasted
  • 1 cup chicken stock
  • ½ cup apple juice
  • 10g fresh thyme, chopped
  • 70g pecan nuts, chopped
  • 1/3 cup dried apple or figs, chopped

For the turkey:

  • 3 – 4kg free-range turkey, defrosted
  • 2 Tbsp. olive oil
  • 120g butter
  • 3 Tbsp. honey

For the sticky roasted plums:

  • 6 plums (or nectarines/peaches), halved
  • 6 tsp butter
  • 1 lemon
  • 1 Tbsp. caster sugar
  • Sea salt and freshly ground black pepper, to season


To make the stuffing:

Melt 100g of butter in a pan. Add the onion and garlic cloves and soften over a low heat for 5 minutes. Add a cup or two of toasted breadcrumbs to the pan, along with the chicken stock, apple juice, thyme, pecan nuts and dried apple. Season and combine. Stuff into the cavity of a free-range turkey before tying the legs with string to secure.

To make the turkey:

Drizzle the turkey with olive oil and place in a Le Creuset 31cm Signature Oval Casserole with 100g butter. Roast for 1 ½ – 2 hours, adding water to the bottom of the casserole to prevent the turkey from drying out. After an hour, baste the turkey with 20g butter and 2 Tbsp. honey.

To make the sticky roasted plums:

Top each half with half a teaspoon of butter, a squeeze of lemon juice and some caster sugar. Place around the turkey and roast for the last 15 – 20 minutes until slightly caramelised and tender.

To brine your turkey, combine 160g fine salt, 55g sugar, 2 Tbsp. vinegar and 1 litre of water and bring to a simmer. Add the juice and halves of 4 oranges and 2 lemons and remove from the heat. Pour another 2/5 litres of water over the turkey in a container, pour over the flavoured water and brine overnight in the fridge.