Whole Roast Turkey with Stuffing


1 bunch parsley, chopped

½ bunch thyme, chopped (half)

2 stems rosemary, whole

½ bunch dill, chopped

½ bunch sage, chopped

1 whole turkey

1 knob butter

2 clove garlic, microplaned

½ cup bacon, diced

1 egg

2 cups bread crumbs

1 large onion


Preheat oven to 180C. In a large frypan, saute ½ knob butter, 1 clove garlic and onion and set aside to cool. Combine bread crumbs, herbs, egg and butter mixture and mix well with hands.

In a small bowl, add garlic, salt, butter, any leftover herbs and mash with back of fork.

Place the turkey on a large tray and tuck wings underneath for stability. Add a pinch of salt to the inside and stuff with stuffing mix. Create a pocket underneath the skin and stuff with butter mixture.

Tie legs together, season with salt and pepper and drizzle with olive oil. Roast in the oven for 1 ½ – 1 ¾ hours, basting every 15 minutes. Allow to rest for half the cooking time and serve with cranberry jam.