Roast Norfolk Turkey with Sage and Onion
Succulent roast turkey with crisp golden skin, served with fragrant, traditional homemade sage and onion stuffing.
- Prep
- 30 min
- Cook
- 195 min
- Total
- 225 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Large roasting tin
- •Meat thermometer
- •Frying pan
- •Tin foil
- •Carving knife
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 38 g
- carbs
- 18 g
- fibre
- 2 g
- protein
- 62 g
- calories
- 680 kcal
Instructions
- 1
Heat the fan oven to 170°C.
- 2
Melt 25g of the butter in a frying pan and fry the onions until soft and translucent.
- 3
Stir in the chopped sage and cook gently for two minutes until aromatic.
- 4
Mix the cooked onions, sage, breadcrumbs, beaten egg, salt, and pepper in a bowl to make the stuffing.
- 5
Pack the stuffing loosely into the turkey neck cavity and secure the skin flap with cocktail sticks.
- 6
Rub the remaining softened butter all over the turkey skin and season generously with salt and pepper.
- 7
Place the turkey in a roasting tin, lay streaky bacon over the breast, and pour stock into the tin.
- 8
Cover the tin loosely with foil and roast for two and a half hours, basting occasionally with pan juices.
- 9
Remove the foil and bacon for the final thirty minutes to crisp and brown the skin.
- 10
Check the thickest part of the thigh reaches 74°C, then rest the bird under loose foil for thirty minutes before carving.
Chef's tips
Resting the turkey for at least thirty minutes allows the juices to settle back into the meat, ensuring every slice stays succulent. If making stuffing ahead of time, chill it thoroughly before placing it into the bird.
Ingredient substitutions
- fresh sage → 1.5 tbsp dried sage
- streaky bacon → pancetta rashers
- fresh white breadcrumbs → gluten-free breadcrumbs
Storage
Store carved leftover turkey in an airtight container in the fridge for up to three days.
Reheating
Reheat carved slices in a shallow dish with a splash of stock or gravy covered with foil at 160°C fan until piping hot.
Common mistakes to avoid
- •Packing stuffing too tightly into the cavity, which prevents even cooking throughout the bird.
- •Carving straight from the oven without resting, causing all the natural juices to drain away.
- •Roasting at too high a heat, which dries out the breast meat before the legs cook through.
Serving suggestions
Cooked Roast Norfolk Turkey with Sage and Onion?
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