Slow Roasted Christmas Turkey

A boned turkey crown with a seasonal sausage meat and cranberry .This recipe can be prepared the day before and chilled in the roasting dish ready to cook.


Serves 10-12

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Cook's NoteA turkey crown is a turkey with its legs and wings removed leaving only the breast bones remaining. If you are not confident to remove the breast bone ask your butcher to do this for you.
Entertainer's TipIf preparing the turkey in advance for the next day, chill the stuffing for at least one hour before using. Once the bird has been stuffed cover with some foil and chill immediately.
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Sausage meat and cranberry stuffing:

  • 25g butter
  • 1 onion finely chopped
  • 1 stick celery finely chopped
  • 300g pork sausage meat
  • 75g dried cranberries
  • 75g (1½ cups) fresh breadcrumbs
  • 1 tablespoon dried thyme
  • 2 tablespoon fresh chopped parsley
  • 1 egg
  • ½ teaspoon pepper


  • 1 x 2½ – 2¾ kg boned turkey crown*. Stuffed weight will be approximately 3½ kg
  • 25g butter
  • 12 rashers of smoked streaky bacon


  • Pan juices
  • 2 tablespoons flour
  • 750ml (3 cups) warm chicken stock
  • Meat thermometer


Oven 190°C / 170°C Fan / 375°F/ Gas Mark 5, pre-heated

To make the sausage meat stuffing:

Melt the butter in a small pan over a medium heat, add the chopped onions and celery, and cook until softened but not brown.

Turn into a bowl and add the remaining ingredients, mix well cover and chill until required.

To stuff the turkey:

Lay the boned turkey crown skin side down and season the inside of the meat with some salt and pepper. See Cook’s Note 1.

In the centre place a line of the sausage meat and cranberry stuffing.

Then place a line of the sage and onion stuffing on top.

Wrap the meat around to enclose the stuffing and roll on to its side.

Secure firmly in several places along the turkey with kitchen string.

Turn the stuffed turkey the right way up and rub the skin with the softened butter.

Lay the bacon rashers across the top.

Weigh your turkey and calculate the estimated cooking time. See Cook’s Note 2 & Turkey Note 4.

Place the turkey into the roaster and cook, basting with the pan juices occasionally.

Check the turkey is done by using a meat thermometer. Probe the thickest part of the bird to the centre. The temperature should reach 74°C /165°F or above. Continue to cook until this temperature has been reached.

Remove the turkey onto a warmed carving plate cover with some foil and rest for 30 minutes.

To make the gravy:

Remove any excess oil from the roaster and discard.

Stir the flour into the pan juices and add the warm stock

Place the roaster on the hob and stir the contents over a low heat until thickened.

Once rested, remove the bacon and string from the turkey.

Carve into thick slices and serve with the gravy.