Picnic St.'s Roast Turkey with Apple Stuffing Hamper


My Chicken Rules

FSSC 22000


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Now tell me everyone, who isn't craving for a juicy, tasty, free-range turkey on Christmas Day? The chefs here at Picnic St. have put together a Christmas Turkey must-have ladies and gentlemen! Follow our recipe for an unforgettable Christmas feast with family and friends. We've got all the ingredients you need so you don't have to worry about a thing! One click and it will be at your door just in time for the holiday season.

100g butter, softened. (True Organic Unsalted)
1 brown onion, finely chopped. (Organic Brown Onions x 3)
2 garlic cloves, crushed. (Organic Garlic x 1)
4 pastirma slices, finely chopped. (Anadolu Smallgoods Sliced Pastirma 250g)
2 cups (140g) gluten free breadcrumbs. (Kookakrumbs Gluten Free Breadcrumbs 200g)
1 Granny Smith apple, cored, finely chopped. (Granny Smith Apple x 6)
1/2 cup (50g) lightly toasted walnuts, coarsely chopped. (Walnutter Walnut Kernels 250g)
1/4 cup coarsely chopped dill. (Organic Dill x 1)
1 1/2 tablespoon lemon zest. (Organic Lemon x 1)
4kg Picnic St. Free Range Turkey
2 cups (500ml) chicken stock. (San Elk Chicken Organic Stock)
Roasted potatoes, to serve. (Washed Potatoes 2kg)
Roasted pumpkin, to serve. (Organic Japanese Pumpkin x 1)
Roasted sweet potato, to serve. (Sweet Potato 1kg)

2 tablespoons plain flour. (Kialla Foods Organic Stoneground Wholegrain Plain Flour 1kg)
1/2 cup (125ml) apple cider. (Gaga's Apple Cider Vinegar 375ml)
2 teaspoons Wasabi mustard. (Josh & Sue Gourmet Wasabi Mustard 190g)

Step 1
Preheat oven to 180C. Melt half the butter in a medium frying pan over medium heat. Add the onion, garlic and pastirma. Cook, stirring, for 5 mins or until onion softens. Remove from heat. Transfer to a large bowl. Add the breadcrumbs, apple, walnuts, half the tarragon and half the lemon zest. Gently toss to combine. Season with salt and pepper.
Step 2
Remove excess fat, giblets and neck from turkey. Wipe the turkey inside and out with paper towel.
Step 3
Loosely fill the turkey cavity with the stuffing. Use kitchen string to tie the legs together. Tuck the wings under the turkey.
Step 4
Place a wire rack in the base of a large roasting pan. Lightly grease the rack. Place the turkey, breast-side up, on the wire rack. Combine the remaining butter, dill and lemon zest. Carefully spread half the butter mixture over the turkey breast.
Step 5
Pour the stock around the base of the roasting pan. Cover with baking paper, then cover with foil. Roast, basting turkey occasionally, for 2 hours.
Step 6
Uncover the turkey. Brush the breast with the remaining butter mixture. Continue roasting, basting occasionally, for 1 hour or until the juices run clear when the thickest part of the thigh is pierced with a skewer (alternatively when the turkey temperature reaches 80°C on a meat thermometer). Transfer to a platter and cover with foil. Set aside for 20 mins to rest.
Step 7
To make the gravy, pour juices from the roasting pan into a heatproof jug. Discard the fat from the surface, reserving 2 tbs. Return reserved fat to roasting pan. Place over medium-high heat. Add the flour and cook, stirring with a flat-bottomed wooden spoon, for 2 mins or until mixture begins to bubble. Add the apple cider, mustard and reserved pan juices. Cook, stirring constantly, for 5 mins or until gravy boils and thickens. Remove from heat. Strain into a gravy boat to serve.
Step 8
Serve the turkey with the roasted potatoes, pumpkin and sweet potato and gravy.

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