Christmas Lunch: Perfect Roast Turkey

Christmas Roast Turkey Recipe

Photography: William Meppem and Ben Dearnley
Food direction and styling: Emma Knowles

Impress family and friends with this Christmas menu of perfectly roasted turkey with verjuice gravy, served with roast pumpkin wedges and a cranberry and pistachio stuffing.

Roast turkey with verjuice pan gravy

Prep 30 mins
Cooking 1 hr 15 mins
Serves 10-12


1 David Jones Australian free-range turkey (about 5kg), at room temperature
4 onions, peeled, cut into wedges
2 heads garlic, halved 1 lemon, halved
½ bunch thyme
100g softened butter
2 cups (500ml) David Jones Pinot Grigio
150ml verjuice
2 cups (500ml) David Jones free-range chicken stock
¼ cup fresh finely chopped mixed herbs, such as thyme, chives, continental parsley and sage    


1  Preheat oven to 250°C (fan-forced). Pat turkey dry inside and out with paper towels. Stuff turkey cavity with half the onion, half the garlic, half a lemon and thyme. Truss the legs together and tuck the wings under. Weigh the turkey and calculate the cooking time – about 20 mins per 500g.

2  Scatter onion wedges and remaining garlic over base of a flameproof roasting pan, place turkey on top, rub with butter and season to taste. Add wine to pan, cover with foil and place in oven. Reduce oven to 180°C and roast, basting occasionally, for the calculated cooking time (about 3 hrs), removing foil for the last 45 mins of cooking. To check, the juices should run clear when the thigh is pierced with a skewer. If pink, return to oven and cook until juices run clear.

3  Remove turkey and onion from pan, cover loosely with foil to keep warm and rest for 1 hr. Meanwhile, squeeze the garlic from skins into the pan, mash with a spoon and place roasting pan over medium heat. Add the verjuice and stir to deglaze pan, then add stock and simmer for 10-15 mins until liquid reduces and a rich gravy forms. Squeeze in juice of remaining lemon, strain gravy into a serving jug and stir through herbs. Serve turkey with gravy and all the trimmings.

Sourdough, cranberry & pistachio stuffing

Prep 15 mins
Cooking 2 hrs.
Serves 8-10 as an accompaniment


650g day-old sourdough bread (about 1 David Jones Bakery large White Sourdough)
100g butter, diced
2 tbs David Jones Australian Extra Virgin Olive Oil
1 brown onion, finely diced 1 celery stalk, finely diced
2 garlic cloves, finely chopped
80g dried Pariya cranberries
¼ cup (35g) David Jones Australian pistachios, coarsely chopped
Finely grated rind of 2 lemons
Juice of 1 lemon 2 tbs each finely chopped sage, thyme and continental parsley
2 cups (500ml) David Jones Australian free-range chicken stock
½ cup (125ml) David Jones Pinot Grigio
2 eggs Dried Pariya cranberries, extra, to serve
David Jones Australian pistachios, extra, to serve


1  Preheat oven to 110°C (fan-forced). Tear or cut bread into small chunks, spread in a single layer on large baking trays and bake for 45-50 mins until dry.

2  Meanwhile, melt the butter and oil in a saucepan over medium-high heat. Add the onion, celery and garlic, and sauté for 4-5 mins until tender. Transfer to a large bowl, add cranberries, pistachios, rind, juice and herbs. Add dried bread and half the stock, season to taste and stir to combine.

3  Increase oven to 180°C and butter a 4-L capacity (about 23cm x 30cm) baking dish. Place the wine, eggs and remaining stock in a bowl and whisk to combine, season and add to bread mixture. Fold to combine, spoon into prepared dish, cover with foil and bake for 30-35 mins until just set.

4  Uncover and bake for 15-20 mins until golden brown. Serve warm with turkey and all the trimmings.

Roast pumpkin wedges with garlic & rosemary

Prep 10 mins
Cooking 25 mins
Serves 8-10 as a side

Preheat oven to 180°C (fan-forced). Cut a 2.5kg Kent pumpkin into 2cm thick wedges, leaving the skin (remove the seeds). Place the pumpkin wedges in a large bowl with 60ml David Jones Australian Extra Virgin Olive Oil, 2 tbs red wine vinegar, 1 tbs coarsely chopped rosemary and 1 finely chopped garlic clove and toss to coat. Season, then spread on a large baking tray lined with baking paper and bake for 20-25 mins until tender and golden brown. Serve hot, scattered with coarsely chopped roasted David Jones Australian Macadamias and continental parsley.

Try our glazed ham recipe