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For the turkey

  • Turkey, crown 3 kg
  • Salt 1 g
  • Ground black pepper 1 g
  • Butter 50 g

For the stuffing

  • Sausage meat 500 g
  • Prunes canned in juice, drained 100 g
  • Sage, chopped 5 g
  • Streaky bacon 100 g

For the gravy

  • White Chicken Stock (scratch) 2 l
  • Port wine 200 ml
  1. For the turkey

    • Season the turkey crown and rub the butter over the top then roast for approximately 90 min. or until just cooked, turn upside down midway through cooking.
    • When cooked, allow the turkey to rest in a warm place until needed.

  2. For the stuffing

    • Chop the prunes and sage then mix with the pork meat.
    • Lay out bacon onto a sheet of foil and place the stuffing on top in a large sausage shape.
    • Wrap the bacon around the stuffing and encase in the foil, twist each end of the foil like a Christmas cracker and ensure that the meat is tightly bound.
    • Roast the stuffing for approx. 50 min.
  3. For the gravy

    • Bring the stock and port to the boil and reduce by half then simmer for at least 30 min. to reduce and adjust seasoning.

  4. At service time

    • Remove both breasts from the turkey crown and then carve against the grain to order.
    • Serve a thick slice of stuffing and generous portion of gravy with the turkey, and add the vegetable garnishes of your choice.

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