Recipe - Roast Turkey with Festive Couscous Stuffing

Roast Turkey with Festive Couscous Stuffing by Foodland Recipe Kitchen

Preparation Time: 45 Minutes
Cooking Time: ½ Hours Allow 40 Minutes Per Kilo
Serves: 6-8


  • 1 x 2.5kg turkey breast roll
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Sea salt flakes and cracked black pepper
  • 1 cup couscous
  • 1 cup boiling water
  • 2 tbsp butter
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • Zest of 2 lemons
  • 2 tbsp thyme leaves
  • 1 tbsp ground cumin
  • ½ cup dried cranberries
  • ½ cup pistachio kernels, roughly chopped
  • ½ cup chopped parsley
  • 2 eggs, lightly beaten
  • Salt and pepper to taste
  • Place ingredients in a saucepan and heat gently.
  • 1 x 275g whole berry cranberry sauce
  • Zest and juice of 1 orange
  • 1 tbsp honey


  • Saucepan
  • Baking Tray
  • Baking Paper
  • Meat Thermometer
  • Butchers Twine


1. To make the stuffing, place couscous in a large bowl. Pour over boiling water and stir with a fork. Cover and set aside for 10minutes until liquid is absorbed. Using a fork fluff up the couscous.

2. Meanwhile, melt the butter in a pan, add onion, garlic, lemon zest, thyme and cumin. Cook gently, stirring until the onion softens. Season with salt and pepper. Remove from heat to cool.

3. Stir onion mixture, cranberries, pistachios and parsley into the couscous. Stir to combine with a fork, and then mix in the eggs.

4. Lay the turkey breast skin side down and open out. You may need to butterfly the meat to allow for rolling. Spread the prepared stuffing over the meat and roll to expose the skin on the top of the roll. Tie with butchers twine at intervals to form a tight roll.

5. Line a baking tray with baking paper; sit the prepared turkey roll onto the paper.

6. Spread the skin with butter, drizzle with olive oil and season with sea salt flakes and cracked pepper. This can bed one ahead of time and placed in the refrigerator ready to cook.

7. To cook the turkey roll, preheat oven to180°C. Cover the breast with foil, place into oven and roast for 1½ hours. Check at 1 hour, uncover to brown the skin.

8. Using a meat thermometer, check internal temperature, its ready when 72°C internal is reached.

9. When turkey breast is cooked remove from oven, loosely cover and allow to rest for 20-30 minutes before slicing and serving.

10. Remove string from the turkey and cut across the grain into 1-2cm slices. Arrange on serving platter and serve with cranberry sauce.