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Roast lemon and oregano turkey

  • 0:20 Prep
  • 2:20 Cook
  • 8 Servings


  • 4kg Coles butcher whole turkey
  • 100g Coles butter, at room temperature
  • 4 cloves garlic, crushed
  • 1 tablespoon lemon zest
  • 1 tablespoon dried oregano
  • 2 small lemons, halved
  • 1 tablespoon Coles pure olive oil
  • 2 cups brown rice, cooked
  • 1/2 cup currants
  • 85g packet pistachios, toasted, chopped
  • Coles free range egg, lightly beaten


  • 1
    Preheat oven to 180C or 160C fan. Rinse turkey (including cavity) under cold running water and pat dry with paper towel.
  • 2
    Combine butter, garlic, lemon zest and oregano, and season well. Using fingers, gently loosen skin from breast meat and push butter mixture under skin.
  • 3
    To make the stuffing, combine rice, currants, pistachios and egg, and season well. Fill cavity with the rice stuffing and then 2 lemon halves. Secure cavity with a skewer and tie legs with kitchen string. Place on a rack in a roasting pan, brush with oil and season well. Squeeze remaining lemon over turkey. Cover with foil. Bake for 1hr.
  • 4
    Remove foil and bake for another 1hr 20 mins, or until juices run clear when a skewer is inserted in thickest part of the turkey. Rest for 10 mins before carving.

Source: taste.com.au


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