Turkey How To Cook

turkey how to cook, looking for these recipes? check this for 4 best turkey how to cook: Slow-cooker turkey cacciatore,Turkey with pancetta and herb stuffing,Turkey roulades with sage stuffing,Orange and pistachio stuffed turkey

Orange and pistachio stuffed turkey

Image credit: Andrew Young – taste.com.au


  • 4kg turkey (see note)
  • 2 cups Massel chicken style liquid stock
  • 60g butter, melted

Orange and pistachio stuffing

  • 40g butter
  • 1 large brown onion, finely chopped
  • 6 cups fresh breadcrumbs
  • 1 1/2 teaspoons finely grated orange rind
  • 3/4 cup orange juice
  • 1/2 cup chopped mixed herbs (such as flat-leaf parsley leaves and fresh mint leaves)
  • 1/2 cup chopped pistachio kernels
  • 1 egg, lightly beaten

White wine gravy

  • 2 tablespoons Gravox chicken
  • 1/2 cup white wine
  • 2 cups Massel chicken style liquid stock


  • Step 1
    Make orange and pistachio stuffing: Melt butter in a frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to a large bowl. Add breadcrumbs, orange rind, orange juice, herbs, pistachios and egg. Season with salt and pepper. Stir until well combined.
  • Step 2
    Preheat oven to 180°C/160°C fan-forced. Remove and discard neck from turkey. Rinse turkey (including cavity) under cold water. Pat dry inside and out with paper towel. Loosely fill neck cavity with stuffing. Using toothpicks, secure skin over neck cavity to enclose stuffing. Fill large cavity with remaining stuffing. Secure skin over cavity with toothpicks. Tie legs together with kitchen string. Tuck wings under turkey.
  • Step 3
    Place turkey on a greased wire rack in a large, flameproof roasting pan. Pour stock and 1/2 cup cold water into pan. Brush turkey with melted butter. Season with salt and pepper. Cover pan tightly with lightly greased foil. Roast turkey for 1 hour. Remove foil. Roast for a further 1 hour 40 minutes, basting turkey frequently with pan juices, or until turkey is golden and juices run clear when thigh is pierced with a skewer (add more water to pan if stock mixture dries up). Transfer turkey to a platter or board. Cover loosely with foil. Stand for 15 minutes.
  • Step 4
    Meanwhile, make White wine gravy: Skim liquid from pan, leaving 1/4 cup in pan. Place pan over high heat. Add gravy powder. Cook, stirring, for 3 to 4 minutes or until bubbling. Slowly add wine, stirring until smooth. Bring to the boil. Slowly add stock. Bring to the boil. Reduce heat. Simmer for 5 to 10 minutes or until thickened. Season with salt and pepper.
  • Step 5
    Remove and discard string and toothpicks from turkey. Serve with stuffing and gravy.

Turkey with pancetta and herb stuffing

Image credit: Mark O'Meara – taste.com.au


  • 3.2kg (size 32) frozen turkey buffe, defrosted following package instructions
  • 40g butter, melted
  • 2 tablespoons olive oil
  • 2 tablespoons plain flour
  • 1 1/2 cups Massel chicken style liquid stock

Pancetta and herb stuffing

  • 1 tablespoon olive oil
  • 20g butter
  • 100g thinly sliced pancetta, finely chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 cups stale white breadcrumbs
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon finely-grated lemon rind
  • 1 1/2 tablespoons lemon juice


  • Step 1
    Make pancetta and herb stuffing: Heat oil and butter in a large, non-stick frying pan over medium heat. Add pancetta, onion and garlic. Cook, stirring often, for 10 minutes or until onion is soft. Remove to a bowl. Add breadcrumbs, parsley, basil, lemon rind and juice. Season with salt and pepper. Mix to combine. Set aside for 30 minutes to cool.
  • Step 2
    Place oven shelf in lowest position. Preheat oven to 180°C. Remove excess fat from turkey cavity (see note).
  • Step 3
    Loosely fill neck cavity of turkey with one-quarter of the stuffing. Fill main cavity of turkey with remaining stuffing. Place turkey in a large roasting pan on a wire rack. Combine butter and oil in a bowl. Brush over turkey. Cover turkey with baking paper, then a layer of foil.
  • Step 4
    Roast turkey for 1 hour. Remove from oven. Remove foil and paper. Baste turkey with pan juices. Re-cover and return to oven. Roast for 1 hour, brushing with pan juices after 30 minutes.
  • Step 5
    Remove turkey from oven. Discard foil and baking paper. Baste turkey with pan juices. Return to oven. Roast, uncovered, for a further 20 minutes or until golden and juices run clear when a skewer is inserted into the thickest part of the turkey. Remove to a large plate. Cover loosely with foil and set aside for 15 minutes to rest.
  • Step 6
    Remove pan juices to a saucepan over medium heat. Add flour. Cook, stirring, for 2 minutes. Gradually whisk in stock until smooth. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 3 to 4 minutes or until sauce thickens.
  • Step 7
    Carve turkey. Arrange on a platter. Serve with stuffing and gravy.

Slow-cooker turkey cacciatore

Image credit: Al Richardson & Andrew Young – taste.com.au


  • 2 tablespoons olive oil
  • 2 (1kg) Steggles turkey shanks (with rosemary and garlic)
  • 1 medium brown onion, chopped
  • 2 tablespoons tomato paste
  • 2 x 400g cans chopped tomatoes
  • 1 cup Massel chicken style liquid stock
  • 2 tablespoons oregano leaves, chopped
  • 2 tablespoons chopped fresh basil leaves
  • 1/2 cup pitted kalamata olives
  • Cooked fettuccine, to serve


  • Step 1
    Heat half the oil in a large frying pan over medium-high heat. Add turkey. Cook, turning, for 5 minutes or until just browned all over, being careful not to burn marinade. Transfer to bowl of slow cooker.
  • Step 2
    Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Transfer to slow cooker. Combine tomato paste, chopped tomatoes, stock and oregano. Season with pepper. Pour over turkey. Cover with lid. Cook on low for 6 hours or until turkey is very tender, turning halfway during cooking.
  • Step 3
    Remove turkey from sauce. Discard skin and bones. Shred meat. Return to sauce. Cook for 30 minutes. Stir in basil and olives. Serve with fettuccine.

Turkey roulades with sage stuffing

Image credit: Andy Lewis – taste.com.au


  • 4 x 180g turkey breast fillets or chicken breast fillets
  • 2 tablespoons chopped sage, plus whole fried sage leaves to serve
  • 4 thin pork & herb sausages, casings removed
  • 24 flat pancetta slices (see note), rind removed
  • Roast potatoes, to serve
  • Gravy, to serve


  • Step 1
    Place fillets between sheets of baking paper and use a rolling pin to flatten to 1.5cm thick. Season and scatter with chopped sage. Divide sausage meat among fillets and roll up tightly to enclose.
  • Step 2
    Arrange 6 pancetta slices on a work surface, slightly overlapping. Place 1 fillet at the bottom edge of the pancetta and roll up to enclose, then wrap tightly in foil. Repeat with remaining pancetta and fillets, then chill for 1 hour to firm up.
  • Step 3
    Preheat the oven to 180°C.
  • Step 4
    Place parcels on a baking tray and roast for 35 minutes. Remove foil and bake for a further 10 minutes or until pancetta is golden and the meat is cooked through.
  • Step 5
    Slice the roulades, garnish with fried sage leaves and serve immediately with roast potatoes and gravy.

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