Roast Turkey Recipe

This is a roast turkey recipe that is a French classic cooked mainly for Christmas dinner. Of course it is very seasonal as there are many turkeys ready at this time of year and also many lovely chestnuts to be bought in the markets all over France

Dinde Farcie Aux Marrons (Turkey Stuffed with Chestnuts)

Most people will buy a turkey from the supermarket either fresh or frozen and some of you will buy a fresh one just before Christmas which may need plucking and cleaning or your butcher may do this for you.

This roast turkey recipe is to serve about 8 - 10 people but if you need more, here is a quick guide to help you.

As a guide:

4.5- 5.9kg (10 - 13lb) turkey will serve about 15 people.

A 7.3 - 9kg (16 - 20lb) turkey will serve 20 -30 people

Most people will need a smaller size for a family Christmas recipe and this one will give you plenty of meat for most families with some left over for a cold buffet.

Serves about 10 people


• 7 - 8lb Turkey

• 1 lb chestnuts

· 1 lb cocktail sausages or sausage meat balls

• 1 onion finely sliced

• 1 carrot finely sliced

• 4 oz belly pork diced

• 2 oz softened butter

• Bouquet garni = thyme, bay leaf and parsley tied together

• Salt and pepper


• Remove the turkey giblets if they are still inside the turkey and keep aside.

• Season the inside of the turkey with salt and pepper.

• Place your turkey giblets, sliced carrots, onions, diced belly pork herbs and about 6 tablespoons of water in a large roasting tin

• Pierce the shell of each chestnut and then bake them in a hot oven until the shells split (about 10 minutes)

• Remove the shells and inner skin while hot and mix with the sausages or sausage meat balls.

• Place this mixture inside your turkey.

• Place your stuffed turkey on the bed of giblets and vegetables in the roasting tin.

• Cover the turkey skin with the softened butter and cover with either greaseproof paper or tin foil.

• Place in a pre-heated oven at 350F for about 3 hours.

• Remove the greaseproof paper/foil for the last half an hour to brown and crisp the turkey.

• Allow your turkey to rest for about half an hour before carving it.

Of course your roast turkey recipe would not be complete without a good sauce or gravy to accompany it. Here is a very simple and tasty method to make a good sauce that everyone will love.

To Make Your Gravy

• Add about half a pint of water (this can be water from the vegetables if you have any or chicken stock, or a mixture of water and wine) to the giblets in the roasting tin and mix the juices from the pan into the liquid. Simmer for about 10 minutes and strain the liquid into a serving jug.

• If you prefer a thicker gravy you can mix a little cornstarch to the meat juices before simmering it. A good tip is to use a small balloon whisk to prevent it going lumpy.

Your roast turkey recipe has now been transformed into a feast fit for a King and it can be served with your choice of fresh seasonal vegetables.

Bon Appétit


Here are some tips on

carving turkey

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