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Turkey with stuffed pistachio and cranberry

Turkey with stuffed pistachio and cranberry

Serves 6-8



  • 500g fine salt
  • 1 cup (220g) sugar
  • 1 tablespoon black pepper
  • 2 bay leaves
  • 1 teaspoon fennel seeds
  • 5kg whole turkey
  • Serve with house made cranberry sauce


  • 200g our house made dry stuffing mixture
  • ½ cup (80g) pistachios, finely chopped
  • ½ cup (80g) cranberries, chopped



Step 1

To make the brine, place all the ingredients into a large stock pot with 4L water and bring to the boil, then simmer for 15 minutes over medium heat. Remove from the heat, add another 3L water and set aside to cool completely.

Step 2

Add the whole turkey to the stock pot or into a large container and submerge in the brine, use a heavy plate to weigh it down. Cover and refrigerate for 24 hours. One hour before cooking, drain the turkey, discard the brine, and pat dry inside and out with paper towel.

Step 3

Meanwhile to make the stuffing, place dry stuffing mixture into a bowl, pistachio and cranberry. Add 200-250ml of water and mix until desired consistency.

Step 4

Preheat oven to 220*C (fan-forced). Fill the turkey cavity with stuffing. Secure skin over cavity with toothpicks. Tuck wings under the body.

Step 5

Place turkey on top of a wire rack and into the oven roast for 20 minutes then reduce the oven temperature to 180°C and roast for 2.5-3 hours or until golden brown. To check whether it is cooked, a thermometer inserted into the thickest part of the thigh should read 71°C.

Step 6

Transfer the turkey to a platter, cover loosely with foil and rest for at least 1 hour. Slice and serve with cranberry sauce. Enjoy.