Steak School | Christmas Roast
Whole Turkey with Bacon, Onion & Sage Stuffing
For a 5 kg whole turkey, roast at 180°C or 160°C fan-forced for about 3 hours, using the time only as a guide. Cook until the thickest part reaches at least 75°C, rest for 20 minutes, then serve with savoury bacon, onion and sage stuffing and rich port gravy.
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Christmas Whole Turkey Recipe
A classic centrepiece with golden skin, herb stuffing and port gravy made from the roasting juices.
Bacon, Onion & Sage Stuffing
- 50 g butter
- 4 bacon rashers, chopped
- 1 brown onion, chopped
- 2 celery sticks, trimmed and chopped
- 1 tbsp fresh sage leaves, chopped
- 2 tsp fresh thyme leaves
- 4 cups stale breadcrumbs
- 1 egg, lightly beaten
- Sea salt and cracked black pepper
Whole Turkey
- 1 whole turkey, about 5 kg
- 50 cm x 50 cm muslin square, optional
- 125 g butter, melted
- 1 tbsp olive oil
- 1 tbsp sea salt
- 2 tbsp fresh thyme leaves
Port Gravy
- 40 g butter
- 1 medium brown onion, chopped
- 1 celery stick, trimmed and chopped
- 2 garlic cloves, crushed
- 1/4 cup plain flour
- 1/4 cup port
- About 2 1/4 cups chicken stock
- Reserved turkey pan juices
Understand
Which Turkey Should You Choose?
Choose by guest count, oven space and how much carving you want to do on the day.
Free Range Organic Turkey
Best for the full Christmas-table moment with both white and dark meat.
Turkey Buffet
A practical roast when you want festive turkey with less carving at the table.
Boneless Turkey Breast
A compact, easy-to-slice option for fewer guests or limited oven space.
Turkey products are seasonal and appear when the Christmas range is available.
Shop
Start with the Right Christmas Centrepiece
Whole turkey, turkey buffet and boneless turkey breast are seasonal. Browse the current Poultry and Christmas ranges to see what is available now.
Cook
How to Cook the Turkey
The cooking time is a guide. The thermometer decides when it is done.
Preheat the oven
Preheat to 180°C, or 160°C fan-forced. Position the oven rack so the turkey sits comfortably in the centre.
Make the stuffing
Melt 50 g butter in a large frying pan. Cook the bacon until browned, then add the onion and celery and cook until soft. Cool for about 10 minutes. Mix with sage, thyme, breadcrumbs and egg, then season with salt and pepper.
Prepare the turkey
Remove any packaging and giblets. Do not wash the turkey. Pat the outside and cavity dry with paper towel. Tuck the wing tips underneath and tie the legs together with kitchen string.
Start the roast
Place the turkey on an oiled wire rack in a flameproof roasting dish. Brush with some melted butter. If using the traditional muslin method, dip the muslin in melted butter and lay it over the turkey. Cover the dish with foil and roast for 2 hours.
Uncover and brown
Remove the foil and muslin. Brush the turkey with pan juices and olive oil, then roast uncovered for about another hour. Start checking the internal temperature before the estimated finish time because ovens and birds vary.
Bake the stuffing separately
Transfer the stuffing to a buttered ovenproof dish and bake during the final stage of the turkey roast until golden, piping hot and at least 75°C in the centre.
Rest before carving
Transfer the cooked turkey to a clean board or platter. Sprinkle with sea salt and thyme, cover loosely with foil and rest for 20 minutes.
No Guesswork
Turkey Temperature Guide
Use a clean food thermometer in the thickest part of the meat, away from bone.
| Check | Target | Where |
|---|---|---|
| Whole turkey | At least 75°C | Thickest part of the meat, away from bone |
| Stuffing | At least 75°C | Centre of the separate stuffing dish |
| Rest | 20 minutes | Loosely covered before carving |
Finish
Make the Port Gravy
Use the roasting juices while the turkey rests.
Save the juices
Pour the turkey pan juices into a heatproof jug and skim off excess fat.
Build the base
Place the flameproof roasting dish over medium heat. Melt 40 g butter, add onion, celery and garlic, and cook until softened.
Add flour and port
Stir in the flour and cook until lightly browned. Remove from the heat, stir in the port, then return the dish to the heat.
Thicken and strain
Gradually stir in the reserved pan juices and chicken stock. Cook until the gravy boils and thickens, then strain into a warm jug.
Butcher Tips
Four Things That Make the Biggest Difference
Learn More
Build the Rest of the Christmas Table
FAQs
Whole Turkey Questions
How long does a 5 kg turkey take to cook?
This recipe uses about 3 hours at 180°C, or 160°C fan-forced: roughly 2 hours covered followed by about 1 hour uncovered. Treat this as a guide and confirm doneness with a thermometer.
What internal temperature should turkey reach?
Cook poultry to at least 75°C in the centre. Check the thickest part of the meat and avoid touching bone with the thermometer probe.
Should you wash a turkey before roasting it?
No. Do not wash raw poultry. Pat it dry with paper towel and clean surfaces and utensils that have touched the raw bird.
Should stuffing be cooked inside the turkey?
For the safest and most even result, cook this bacon, onion and sage stuffing separately and make sure its centre also reaches at least 75°C.
How long should turkey rest before carving?
Rest the whole turkey for about 20 minutes, loosely covered with foil. Use the resting time to finish the gravy and organise the sides.
Your Next Step
Choose the turkey. Keep the thermometer close.
Browse the current Peter Augustus poultry and festive ranges, choose the format that suits your table, then use this recipe for Christmas Day.
