Wild or Farm-Raised Christmas Turkey and Stuffing

A delicious recipe for Turkey from chef Cathal Armstrong, learned from his da!


  • 6.80 kg (15lb) turkey (purchased from a local farmers' market)
  • 1 package of rashers (not smoked)
  • aluminum foil
  • for the stuffing:
  • 500 ml chicken broth
  • 230 g diced bacon
  • 1 large onion (diced)
  • 1 large waxy potato (diced)
  • 1 diced bread loaf (i use home sourdough bread)
  • 4 tblsp parsley (fresh and chopped)
  • 2 tblsp rosemary (fresh and chopped)
  • 2 tblsp thyme (fresh and chopped)
  • 3 tblsp sage (fresh and chopped)
  • 5 eggs
  • salt and pepper


  1. Toast the bread in an oven until golden brown. Boil the potato until just tender then run cold water over to cool, strain. Render the bacon in a sauté pan and then sweat the onion in the fat. In a bowl, combine the ingredients and mix thoroughly. Add salt and pepper to taste.
  2. Stuff the turkey with the stuffing - sew up the opening if needed. Cover this area with foil. Place the turkey on a baking rack set inside a baking sheet, or place turkey on a traditional turkey baking pan with a raised rack. Add approx 950ml/2 pints cold water. This will steam the bird and keep it moist. Cover the breast of the turkey with strips of bacon, followed by a layer of foil to cover this area ONLY.
  3. Place into the oven at 150°C/300°F or Gas Mark 2. (see below for timings)
  4. One hour from finish cooking time, remove the foil from stuffing section and the breast section along with the bacon. Turn up the temperature to 200°C or 400°F or Gas Mark 6.
  5. For the Pan Gravy:
  6. Once the bird has been removed from the oven, add a small amount of chicken broth to the pan drippings. With a whisk, get the drippings and the liquid moving around. In a separate bowl make a roux (flour and butter mixed together) then add this to a saucepan followed by the chicken broth with pan drippings. Add chicken stock to adjust for consistency. Bring to a boil until it thickens to a brown gravy. Once the gravy has come to a thick consistency, remove from the heat and strain through a fine strainer. Ready to serve.


* 15 minutes of oven bake time per pound plus 15 minutes, 150°C 300°F gas mark 2 to begin . Do not use a meat thermometer - and throw that pop up thing away. . Nothing beats fresh chicken broth. . Save the turkey bones to make soup, post-Christmas ** Always open one of your best bottles of wine while preparing the turkey. *** Let the turkey rest for at least 1/2 hour or 45mins before carving


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register