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Oven roasted stuffed turkey with crispy skin and rich stuffing.
A magnificent golden-brown roasted turkey, stuffed and ready for the festive table.

Roast stuffed turkey

Author: Flavelo
Recipes Main Courses
The monumental main course of Thanksgiving and Christmas. Turkey meat (especially the breast) is prone to drying out as it has very low fat content. The technology aims to counteract this: spiced butter stuffed under the skin continuously bastes the meat 'internally', while the stuffing releases steam from inside. Slow roasting ensures the large body cooks through without the outside charring.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 550 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large roasting tin (that fits the bird)
  • Meat thermometer (critical!)
  • String for trussing

Allergen Information

⚠️ Celery
⚠️ Milk

Instructions

1 ✓

Take the turkey out of the fridge 1 hour before roasting, wipe dry. Salt and pepper inside and out.

Tip: Room temperature meat cooks more evenly. Dry skin gets crispier.
2 ✓

Mix the soft butter with the crushed garlic, chopped herbs, salt and pepper.

Tip: This 'compound butter' provides the flavour and juiciness.
3 ✓

Carefully reach under the turkey skin at the breast and leg (loosen with hand), and rub the spiced butter into the part under the skin.

Tip: This way the butter flavours the meat directly and doesn't just run off immediately.
4 ✓

Stuff the cavity with the halved onion, lemon, carrot, celery (not for eating, just flavouring). Truss the legs together.

Tip: The vegetable steam flavours the bird from inside. Trussing helps keep the shape compact and cook evenly.
5 ✓

Place in a roasting tin, pour wine underneath, and roast at 160-170°C for approx. 3-3.5 hours. Baste with the juices every 30 minutes.

Tip: If the skin browns too soon, cover with foil.
6 ✓

Remove and rest for 20-30 minutes before carving.

Tip: During resting, the juices that migrated to the surface during roasting flow back between the fibres. If you cut immediately, the juice runs out and it will be dry.

Recipe FAQ

How do I know if it's cooked?
The surest way is a meat thermometer: it should reach 74°C at the thickest part of the thigh. If you don't have one, pierce the thigh: if the juices run clear (not pink), it's good.
The breast dried out. What did I do wrong?
You roasted it too long. The breast cooks sooner than the leg. Cover the breast with foil halfway through cooking.

Ingredients

  • 1 pc Whole Turkey (ready to cook, approx. 3-4 kg)
  • 150 g Butter (soft)
  • 1 head Garlic (crushed)
  • 1 bunch Fresh Rosemary and Thyme
  • 1 pc Lemon
  • 2 pcs Onions
  • 2 pcs Carrots
  • 2 stalks Celery sticks
  • 200 ml White wine
  • 2 tbsp Salt
  • 1 tsp Pepper