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How to Cook a Whole Turkey

Feeds 6 - 8



1 x 4kg turkey

2 onions, cut into wedges

100 gm butter, softened

100 gm butter, softened

500 ml dry white wine (2 cups)

300 ml chicken stock


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


Scatter onion wedges over base of roasting pan, place turkey on top, rub with butter and season to taste. Add wine and stock to pan, cover breasts with foil and roast, basting frequently (including breasts), for 1 hour. Add water to pan, if necessary, to prevent scorching.


After 1 hour, remove foil and cook until golden brown and just cooked through (45 minutes for cooked breast and just cooked thigh to 1 hour for well-done breast and thigh).


Remove turkey and onion from pan, cover loosely with foil to keep warm and rest for 10 minutes before carving.





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