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15 turkey recipes to crown your festive table

Inspired by global flavours such as Malaysia, Jamaica, the USA and the Middle East, switch up your roast turkey routine this Thanksgiving lunch.
Roast turkey with sour-cherry stuffing and pickled cherriesBen Dearnley

Inspired by global flavours such as Malaysia, Jamaica, the USA and the Middle East, switch up your roast turkey routine this holiday season. A couple of juicy slices of tender meat with crisp, golden skin is emblematic of the holiday season. These turkey recipes take all the guesswork out of perfecting the roasted delight.

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Roasting, frying, baking, poaching, the humble turkey may seem like an oversized challenge at first, but with careful attention, the results speak for themselves. However you like to prepare your bird, most can agree that a thorough brine is best, but poaching does the job if you need dinner in a pinch.

Serve with sides of festive salads or just a tray of your favourite roast veg, and your holiday dinner will be on the table in no time.

Whichever one you choose, these turkey recipes are here to make your Christmas season a breeze.

Peach and ginger roast turkey
(Credits: William Meppem)

Peach and ginger roast turkey

Roast turkey just got more interesting. Here, we’ve basted it with an Asian-inspired sticky peach glaze then roasted it to a beautifully rich finish.
Soy-poached turkey breast
Soy-poached turkey breast (Credits: William Meppem)

Soy-poached turkey breast

Thinking ahead to Christmas lunch? This quick recipe lets you spend the time you saved on the rest of the menu.
Classic roast turkey
Classic roast turkey (Credits: William Meppem)

Classic roast turkey

Australian Gourmet Traveller recipe for classic roast turkey
Turkey involtini
(Credits: Ben Dearnley)

Turkey involtini

Think beyond the roast bird. Thinly sliced and wrapped in prosciutto, this turkey involtini makes for an easy mid-week dinner.
Indian-spiced marinated turkey with two chutneys
(Credits: William Meppem)

Indian-spiced marinated turkey with two chutneys

The marinade and chutneys all benefit from being prepared ahead, giving the spicy flavours time to get to know each other – serve the turkey with a bed of rice and yoghurt so you can bring down the heat.
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