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Easy Easter Turkey Dinner

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2 kg kg Potato Potato
2 tbsp tbsp Sunflower Oil Sunflower Oil
4 pieces piece Carrots Carrot
(Peeled & Sliced)
1 pieces piece Broccolis Broccoli
(Chopped into chunks)
2 pieces piece Onions Onion
(Peeled & Diced)
1 packet packet Parsley Parsley
(Finely chopped)
Thyme Thyme
(Fresh - chopped)
Salt Salt
1 litres litre Stock Stock
75 g g Flour Flour
100 g g Butter Butter
300 g g Breadcrumbs Breadcrumbs
1 pieces piece Turkey Turkey

Easy Easter Turkey Dinner

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2:10 hrs


1.Preheat oven to 180°C. Put the turkey in a roasting tray, cover with foil and roast in the oven.

2.A 3kg turkey should cook for 2 hours & 10 mins and a 4kg turkey should roast for 2 hours & 50 mins, until fully cooked.

3.Move to a plate and leave to rest for 30 minutes before carving and enjoying.

4.Decant the cooking juices from the turkey into a large saucepan and bring to a simmer over a medium-high heat. Add flour and stir well, then gradually add stock, a little at a time, stirring well after each addition.

5.Simmer over a low heat until ready to serve.

6.Cook the onions in the butter over a low-medium heat until soft and translucent - about 10-15 mins.

7.Add breadcrumbs, parsley & herbs and stir well.

8.Transfer to a foil lined tin, or roll into balls and roast alongside the turkey for the final 30 mins of cooking time.