Murray's turkey


  • Makes1 Servings
Murray's turkey

Janis Nicolay

Recipe : Sarah and Murray Bancroft


  • 1 tbsp extra-virgin olive oil

  • 4 fresh sage leaves, chopped

  • 2 shallots, diced

  • 1 clove garlic, minced

  • 6 slices pancetta, chopped

  • 1 stalk celery, diced

  • 1 cup bread crumbs

  • 1/4 cup dried apricots, diced

  • 1 lb ground pork

  • zest of 1 lemon

  • zest of 1 orange

  • 2 free-range eggs


  • 1 10 lb organic free-range turkey, deboned with wings removed (Have your butcher cut between the breasts so it can be laid out flat. Ask to keep the b

  • 1 tsp salt

  • 1 tsp black pepper

  • 3 sprigs rosemary


  • To make Stuffing: Heat oil over medium in a frying pan.

  • Add sage, shallots, garlic, pancetta and celery. Toss well and fry 4 to 5 min until shallots are translucent.

  • Remove from heat.

  • In a large mixing bowl, combine the remaining stuffing ingredients, then add contents of frying pan. Mix well and set aside.

  • To make Turkey: Preheat oven to 400F

  • Lay turkey out flat, skin-side down, on a cutting board and season with salt and pepper.

  • Spread stuffing evenly over the turkey, then roll it up from left to right, skewering the seam closed.

  • Tie with kitchen string every 3 inches, then remove skewers.

  • Tuck rosemary sprigs under the string.

  • Place in a large roasting pan and cover with tinfoil.

  • Cook 1½ to 2 hrs until internal temperature reaches 150F on a meat thermometer.

  • Remove tinfoil (reserve) and return turkey to the oven to brown for 20 to 30 min, until internal temperature reaches 160 to 165F.

  • Take out of oven and let rest loosely covered in tinfoil for at least 20 min or up to 1 hour.

Photo: Janis Nicolay


This article was originally published on Sep 24, 2012

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