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Festive roast turkey

Serves   10
Prep time: 15 mins
Cooking time: According to pack instructions

A colourful, festive stuffing completes this dish! For an extra-moist bird, the turkey is covered with bacon before cooking.

Roast turkey




  • 2 Tbsp butter
  • 1 onion, finely chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, crushed
  • 125g button mushrooms, diced
  • ½ diced French stick, toasted
  • 1/2 cup chopped fresh herbs
  • 2 eggs, lightly beaten
  • 1 whole turkey
  • 8 to 10 slices streaky bacon or prosciutto


  1. Preheat the oven to 160°C fan bake. Heat the butter in a saucepan. Add the onion, celery and garlic and cook over medium heat until softened. Add the mushrooms,  and cook for a further 2-3 minutes. Season with salt and pepper.
  2. Combine the vegetable mixture in a large bowl with the toasted bread, then stir in the chopped herbs and beaten egg.
  3. Remove the neck and giblet packs from the body and cavity of the turkey. Stuff the turkey, then tie the drumsticks together and fold under the wing tips.
  4. Carefully transfer the turkey into a roasting dish. Lay the bacon rashers onto the turkey, then drizzle with olive oil.
  5. Roast for 155 minutes or as directed on the pack*, basting frequently during cooking. Once cooked, cover with foil and tea towels, and leave to rest for 30 minutes before carving. Serve and enjoy!

Top tip: Serve with roast vegetables, gravy and your favourite green vegetables.