Rolled Turkey with Spinach & Cranberry Stuffing

This recipe will go well with the following Gingin beef products: Turkey Breast Ballontine
Roast Turkey Roll Recipe

Rolled Turkey with Spinach and Cranberry Stuffing

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This Rolled Turkey with Cranberry Stuffing is the ultimate special occasion meal…absolutely delicious and truely a feast fit for Christmas Day.
Course Main Course
Cuisine English
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings 6

Ingredients

  • 2kg free-range turkey roll – (approx.)**
  • 2 tbsp olive oil – extra virgin
  • Sea salt and freshly ground black pepper – to taste
  • 500 ml water
  • 2 stalk/s celery – diced
  • 2 carrot/s – diced
  • 1 red onion/s – diced
  • 4 clove/s garlic – diced

Gravy

  • 60ml red wine (¼ cup)
  • 60ml chicken stock or bone broth – optional, only if needed (¼ cup)
  • 2 tsp cornflour (optional, only if you feel you'd like a thicker gravy)
  • 1 tbsp water – to form a slurry with the cornflour

Instructions

  • Pre-heat oven to 200°C / 400°F (fan-forced).
  • Place the turkey on a large baking tray. Pat the skin dry and drizzle with olive oil and then season well.
  • Pour the water into the base of the roasting dish and add the celery, carrots, onion and garlic.
  • Cover the turkey with baking paper and then tightly wrap the baking dish in foil (so it retains the moisture).
  • Cook for 1 hour then remove the foil and baking paper and increase the heat to 220°C / 425°F. Cook for another 10-15 minutes approximately to brown the skin. Work off around 30 mins per kg.**
  • The turkey is cooked when the juices run clear when pierced. I also use a meat thermometer to ensure it is cooked

Gravy

  • Set the turkey aside on the chopping board (loosley cover with foil) while you make a gravy using the pan juices. Pour all of the juices and vegetables into a small pan. Bring to the boil and add the red wine.
  • Let it simmer rapidly to reduce and thicken. You may like to add more stock to the pan to increase the amount of gravy you make.
  • You can strain it or puree it with the vegges in it (or just enjoy it chunky). Taste and season to taste.
  • If you feel you'd like a thicker gravy, mix the optional cornflour with the tablespoon of water to form a slurry, and mix in with the gravy, stirring until it thickens.

Notes

Cooking Times. **The cook time will vary a little depending on how thick it is rolled so check the meat frequently ( in 2-3 different parts of the roll). If it’s not cooked, add 10 minutes at a time. If you think it’s cooked, but the skins not brown, pop under a grill watching it carefully for a few minutes to brown it.

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