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Roast Turkey with Apricot, Raisin & Pistachio Stuffing

Preparation Time: 35 minutes
Cooking Time: 2 hours 30 minutes

Serves: 8 - 12


What You’ll Need

1 large 4kg whole turkey
2 tbsp butter
1 onion, finely diced
2 cups fresh white breadcrumbs
200g Angas Park Apricots, chopped

75g Sunbeam Australian Raisins

80g Sunbeam Australian Pistachios
¼ cup chopped parsley
Juice and rind of 1 lemon, reserve juiced halves
1 egg, lightly beaten
Sea Salt
¼ cup olive oil
¼ cup melted butter
Kitchen string and skewers


  1. Preheat oven to 200ºC.
  2. In a small frying pan melt butter, add onion and cook for 2 minutes. Place in a large bowl along with breadcrumbs, apricots, raisins, pistachios, parsley, lemon, egg and season with salt and pepper. Mix well to combine.
  3. Using a spoon, begin at the neck cavity and gently ease the skin away from the breast. Fill the prepared neck cavity of the turkey with stuffing and press over the exterior of the turkey to shape. Fill the body cavity with juiced lemon halves. Thread a skewer through the skin at each cavity opening to secure, tuck wings underneath and fix wings and legs with kitchen string to secure. Cover with a clean dry tea towel and allow to rest for 1 hour on bench.
  4. Place turkey on a greased baking tray, brush with combined olive oil and melted butter and season with sea salt and pepper. Cover stuffed turkey breast section with foil to avoid burning while cooking and bake for 2 hours or adjust according to the size of the turkey you are roasting. Remove foil for last 20 minutes of cooking. Rest turkey for 10 minutes before serving.