A stuffed, rolled turkey is a fantastic choice for a holiday meal—easy to carve, tender, and full of flavour. Here’s a simple guide to roasting it to perfection.
Step 1: Preheat and Season
Start by preheating your oven to 180°C (fan-forced). To ensure a golden, flavourful crust, rub olive oil over the turkey skin, and season generously with salt and pepper.
Step 2: Begin Roasting
Place the turkey breast in a roasting tin, cover with tin foil, and roast for one hour. After the first hour, remove the foil to allow the skin to crisp up and roast for an additional hour. You may need a little more time depending on the size of your turkey. Cook until the internal temperature reaches 70°C (Jamie Oliver recommends about 40 minutes per kilo as a guide).
Step 3: Rest Before Carving
Once cooked, transfer the turkey to a cutting board, cover with foil and a tea towel, and allow it to rest for 20-30 minutes before carving. Resting is key to keeping the meat juicy and tender.
Cooking Tip
The beauty of this method is that you can add your roast vegetables to the oven alongside the turkey. When the turkey’s internal temperature reaches around 50°C, add the vegetables to the roasting pan, allowing everything to cook together and finish at the same time.
