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How to Cook a Turkey Fillet

Feeds 6 - 8



1 boneless rolled turkey fillet (around 1.8kg)

1 tbsp olive oil

50g butter, softened

250ml water

250ml white wine

250ml chicken stock

Salt & pepper


Preheat the oven to 180C (160C fan-forced).


Pat the skin of your turkey fillet dry with paper towel and place on a rack in a heavy-based baking dish. Rub the softened butter onto the skin of the turkey fillet and season with salt and pepper.

Pour the water, white wine and chicken stock into the base of the baking dish. You want the liquid to cover the base of the dish, but not touch the turkey fillet. You may need to reduce or increase the amount of liquid you need to do this.

Cover the baking dish tightly with foil and reduce the oven temperature to 160C (or 140C fan-forced). Roast turkey fillet for 1 hour. After an hour, remove the foil and roast for a further 30 minutes or until golden brown. The internal temperature of your turkey fillet should be around 65C.

For best results, allow your turkey fillet to rest for at least 20 minutes before carving.






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