Rolled Turkey with Spinach & Cranberry Stuffing

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

Rolled Turkey with Spinach and Cranberry Stuffing

This Rolled Turkey with Cranberry Stuffing is the ultimate special occasion meal…absolutely delicious and truely a feast fit for Christmas Day.

  • 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


  • 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
  1. Pre-heat oven to 200°C / 400°F (fan-forced).

  2. Place the turkey on a large baking tray. Pat the skin dry and drizzle with olive oil and then season well.

  3. Pour the water into the base of the roasting dish and add the celery, carrots, onion and garlic.

  4. Cover the turkey with baking paper and then tightly wrap the baking dish in foil (so it retains the moisture).

  5. 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.**

  6. The turkey is cooked when the juices run clear when pierced. I also use a meat thermometer to ensure it is cooked


  1. 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.

  2. 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.

  3. You can strain it or puree it with the vegges in it (or just enjoy it chunky). Taste and season to taste.

  4. 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.

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.

Main Course

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