Last-minute roast turkey

Filled with a wonderful stuffing of bacon, rosemary, garlic and breadcrumbs, this easy roast turkey is fuss-free and absolutely delicious.

  • 20 mins preparation
  • 45 mins cooking
  • Serves 8
  • Print


Last-minute roast turkey
  • 30 gram butter, plus 30g extra, melted
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 rasher rindless bacon, finely chopped
  • 1 tablespoon chopped rosemary leaves
  • 2 garlic cloves, crushed
  • 3/4 cup fresh breadcrumbs
  • 2 turkey tenderloins (600g in total)
  • redcurrant jelly, to serve


Last-minute roast turkey
  • 1
    Preheat oven to 200°C.
  • 2
    In a frying pan, heat butter and oil together. Sauté onion, bacon, rosemary and garlic for 5 minutes, until very tender. Add breadcrumbs and cook, stirring, until bread absorbs the butter and is beginning to brown.
  • 3
    Meanwhile, arrange tenderloins flat on a board. Cover with plastic wrap and pound with a rolling pin until 1cm thick. Overlap the long sides, and pound to join.
  • 4
    Spread stuffing over turkey and roll up tightly. Wrap firmly in baking paper lined foil and place on a baking tray. Bake for 15 minutes.
  • 5
    Remove foil and paper, brush with melted butter, season to taste and bake for a further 15-20 minutes, until cooked through and golden brown. Rest, covered, for 15 minutes. Slice and serve with red currant jelly.

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