Turkey Satay with Vegetables and Noodles

A twist on a favorite dish by Neven maguire

Serves  4-6 people


    • 275g (10oz) fine egg noodles
    • 1 tbsp sunflower oil
    • 1 large red pepper, halved, seeded and thinly sliced
    • 225g (8oz) fine green beans, trimmed and halved
    • 175g (6oz) baby corn, halved lengthways
    • 2 garlic cloves, crushed
    • 400g (14oz) can coconut milk
    • 350g (12oz) cooked turkey meat, cut into bite sized pieces
    • 100g (4oz) crunchy peanut butter
    • 2 tbsp dark soy sauce
    • 2 tbsp sweet chilli sauce
    • 1 tsp light muscovado sugar
    • juice of ½ lime
    • 50g (2oz) cashew nuts, toasted and finely chopped handful fresh coriander leaves, to garnish


Place the fine egg noodles in a pan of boiling water and cook for 3–4 minutes, until tender, or according to the packet instructions.

Heat a wok until very hot. Add the oil and swirl it around the edges, then tip in the red pepper, green beans, baby corn and garlic, and stir-fry for 3–4 minutes, until the vegetables are tender.

Sprinkle over 1 tablespoon of water if the mixture is getting too dry.

Drain the noodles and add to the wok with the coconut milk, turkey, peanut butter, soy sauce, sweet chilli sauce, sugar and lime juice.

Stir-fry for another 2–3 minutes, until all the ingredients are piping hot.



Roast Turkey with Chestnut and Dried Cranberry Stuffing

By Neven Maguire

Serves 10-12 people



    • 6kg (12lb) oven-ready turkey, at room temperature (preferably free-range)
    • 1 orange
    • 4 rindless streaky bacon rashers
    • 8 ready-to-eat pitted prunes
    • 450g (1oz) cocktail sausages
    • 175g (6oz) butter, at room temperature
    • 1 tbsp plain flour
    • 3 tbsp Madeira
    • 600ml (1 pint) turkey or chicken stock (see tip below)


For the stuffing:

  • 75g (3oz) butter
  • 1 large onion, diced
  • 175g (6oz) fresh white breadcrumbs
  • 200g (7oz) canned or vacuum-packed chestnuts, chopped
  • 1 tbsp chopped fresh parsley
  • 2 tsp chopped fresh sage
  • 50g (2oz) dried cranberries, finely chopped
  • salt and freshly ground black pepper
  • small bunch fresh herbs, to garnish (to include parsley, sage and bay leaves)



Once you have invested in a large piece of muslin, which is readily available from good kitchen shops and on line, often referred to as ‘butter or cook’s muslin’, the easiest way to roast a turkey is, fortunately, also the best. Forget spinning it during cooking, or brining it, or embalming it in foil – this is absolutely foolproof.. If you want to be sure that your turkey is cooked invest in a meat thermometer and push it into the thickest part of one of the thighs. This will then clearly show you when the turkey is cooked, leaving no doubt in your mind.

Preheat the oven to 190C (375F), Gas mark 5.

To make the stuffing, melt the butter in a frying pan and add the onion, herbs, cranberries and chestnuts then cook for a few minutes until the onion has softened but not coloured.

Place the breadcrumbs in a bowl and tip in the onion mixture, then mix well to combine and season to taste. Divide among two buttered sheets of tinfoil and roll each one into sausage shaped rolls, twisting the ends to fasten; set aside. These can be made 2-3 days in advance and kept in the fridge until needed.

Cut the orange in two and stuff into the cavity of the turkey. Cut bacon in half and use to tightly wrap prunes. Arrange on a plate with the cocktail sausages, cover with cling film and chill until needed.

Turn the turkey breast-side up and tie the top of the drumsticks with string. Melt the butter, then soak the muslin in the butter, then season the turkey and place it over the turkey, ensuring it is all covered.

Weigh the turkey to calculate the required cooking time, allowing 20 minutes per 450g (1lb) plus 20 minutes extra – this size turkey should take about 4 hours and 20 minutes.

Put the turkey in a large roasting tin. Baste every 45 minutes to 1 hour; it is important to do this quickly so as to not let the turkey or oven cool down, as this could alter the cooking time.

Add the bacon wrapped prunes, cocktail sausages and stuffing rolls to the turkey for the last 30 minutes and allow to finish cooking. If the stuffing rolls have been made in advance and are well chilled down then give them an extra 15 minutes or so until they are fully heated through. T

o be sure its cooked, insert a fine skewer into the thickest part of the thigh: the juices should run clear, but if they are still pink, return the turkey to the oven and check again every 15 minutes until you are happy that the turkey is cooked right the way through.

Remove from the oven and transfer to a serving platter, then carefully remove the muslin and surround with the bacon wrapped prunes and cocktail sausages.

Cover with foil and leave to rest in a warm place for 10 minutes or up to 30 minutes is fine, then carefully remove the muslin.

Place the roasting tin directly on the hob over a gentle heat and skim any excess fat from the cooking juices. Stir the flour into the tin’s residue. Cook on the hob for a minute or two, stirring until golden.

Pour in the Madeira, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil and let it bubble for about 10 minutes until reduced and thickened, stirring occasionally. Season to taste.


Serving Suggestions

Garnish the turkey with the bunch of herbs in the neck cavity and bring to the table. Carve into slices and arrange on warmed serving plates with some of the gravy, the roast potatoes, vegetables and all of the trimmings.

From Bord Bia


Neven’s Spicy Turkey Broth

This recipe is a delicious way to make use of any leftover turkey!

Serves 4-6 people


For Turkey Stock

2 onions, cut into wedges50g (2oz) fresh root ginger, peeled and thickly sliced

4 whole cloves

3 star anise

2 tbsp coriander seeds

1 turkey carcass (or 2–3 chicken carcasses, depending on their size), all meat removed

For The Broth

2 litres Turkey or chicken stock

3 tbsp Thai fish sauce (nam pla)

2 tbsp soy sauce

Juice of 1 lime

2 tbsp muscovado sugar (light or dark is fine)

250g (9oz) flat rice noodles

400g (14oz) cooked turkey or chicken, sliced or shredded

100g (4oz) fresh bean sprouts

100g beech mushrooms

2 large carrots, cut into julienne

1 courgette, cut into julienne

To Garnish

fresh Thai basil, mint and coriander leaves

thinly sliced fresh red chillies

To Serve

lime wedges

chilli oil (optional)


For Turkey Stock

Preheat your slow cooker according to the manufacturer’s instructions. If your slow cooker has a sauté option, you can use this; if not, use a large non-stick sauté pan on the hob over a high heat.

Dry fry the onions and ginger for 6–8 minutes, until the onions are soft and lightly caramelised. Add the spices and cook for a few minutes, until fragrant. Place in the slow cooker (if you have used a separate pan).

Break up the turkey or chicken carcasses, then pour in enough boiling water to ensure the bones are completely covered, being careful not to overfill it. Cover with a lid and cook on low for 8 hours, until you have a fragrant stock.

For The Broth

If using freshly made stock, strain and discard the bones and spices. If using premade stock, heat in a large heavy based pot. Season with the fish sauce, soy sauce, lime juice and sugar, stirring to combine, and taste to make sure you’re happy with the balance of flavours. To freeze for later, leave to cool completely and freeze in an airtight container for up to three months.

Add the noodles, bean sprouts, carrot and courgette to the pot followed by the shredded or sliced turkey/chicken. Ladle into preheated bowls and finish with the herbs and chillies. Serve with lime wedges and chilli oil (if using).

From Bord Bia


Roast Turkey with Thyme and Onion Stuffing

A traditional recipe that is hard to beat!

Serves 12-14 people, 3 h 30 min


    • 7 kg turkey, oven ready
    • Salt, black pepper and a little flour
    • 2 tablesp. softened butter
    • 8 slices streaky bacon


    • 450g bread broken into pieces
    • 6 tablesp. fresh parsley chopped
    • 2 tablesp. fresh thyme chopped
    • 1 medium onion, cut into quarters
    • Salt and black pepper
    • 100g – 150g butter, softened


To make the stuffing: Place the bread, parsley, thyme and onion in a food processor. Process until you have fine breadcrumbs and the onion is finely chopped. Remove to a bowl, season and mix in the butter.

To stuff the turkey: Losen the skin at the neck end with your hands. Pack the stuffing in, pushing it up between the flesh and the skin, but not too tighlty because it will expand during cooking. Tuck the neck flap under the birds back and secure with a cocktail stick. Any remaining stuffing can be cooked in a covered baking dish with the turkey. Weigh the turkey and calculate the cooking time. Allow 15-20 minutes per ½ kg. (Allow 10-15 mins per ½ kg for turkeys weighing over 8kg). Place the turkey breast side up in an oiled roasting tin.

To cook the turkey Set the oven at Gas Mark 7, 220°C (450°F). Season the turkey with salt and pepper and dust with a little flour. Rub all over with the butter, then lay the bacon slices on the breast, overlapping each other. Cover the bacon with a piece of buttered grease proof paper. This will keep the bacon in place. Wrap the turkey in foil and roast in the preset oven.

After the first 30 minutes, reduce the heat to Gas Mark 3 (170°C or 325°F). Baste a couple of times during roasting. For the last half hour, remove the foil. To check if the turkey is cooked, pierce the thickest part of the leg, the juices should run clear.

When the turkey is cooked remove from the oven and transfer to a large plate. Reserve the cooking juices in the tin to make the gravy. Cover the turkey loosely with foil and allow to rest for half an hour in a warm place until you are ready to serve it.

Guide to good gravy: A well flavoured stock is important, so a day ahead, place the giblets, some onion slices and a bay leaf in a saucepan. Cover with water, then simmer gently for 1½ – 2 hours. Then strain and season.

After removing the turkey from the roasting tin, pour off the fat and leave behind the juices. Over a medium heat, stir in a tablespoon of flour. Blend well. Add a dash of wine. Continue to cook.

Stir in the stock and simmer for 2-3 minutes. A tablespoon of redcurrent jelly, cream or balsamic vinegar will also add to the flavour. Season to taste.

Cooking the perfect Turkey: To ensure you cook the perfect turkey follow our Turkey Tips. We have you covered with everything from what size to buy to cooking times.

From Bord Bia


Buttermilk Brined Roast Butterfly of Turkey with Orange and Rosemary

A beautiful recipe by Neven Maguire using Butterfly of Turkey.


    • 3kg Bord Bia Quality Assured Breast of Turkey
    • 8 Rindless Smoked Bacon Rashers


    For the Chorizo Harissa Butter:

    • 100g Softened Butter
    • 2tsp of Harissa Spice Powder
    • 100g Cooked Chorizo Sausage, finely diced
    • 1 tbsp chopped flat leaf parsley
    • 2tsp chopped thyme


    For the Buttermilk Brine:

    • 2 litres of Buttermilk
    • 3tbsp of Sea Salt
    • 2 tsp freshly ground black pepper
    • 2 oranges, thinly sliced
    • 1 garlic bulb, separated into cloves and sliced
    • 15g fresh rosemary sprigs


For the Chorizo Harissa Butter:

Beat the butter until soft and add in the harissa spice, chorizo sausage, parsley and thyme. Beat until well combined and refrigerate until needed.

For the Turkey:

Mix all the ingredients together in turkey bag for the buttermilk brine and add the turkey breast. Tie up the bag securely and place in the salad drawer at the bottom of the fridge for up to 2 days is best but at least 24 hours.

When ready to cook the turkey preheat the oven to 190°C (375F), Gas mark 5.

Prepare the turkey breast, remove the turkey breast from the brine and drain off any excess liquid, then pat the skin of the turkey dry with kitchen paper. Place onto a roasting tin. Using a trivet is best.

Rub the prepared flavoured butter generously over the skin, this is best using gloves. Cover the top with streaky rashers.

Place the prepared turkey breast in the oven and calculate your time, 20 minutes per 450g  plus 20 minutes. The turkey breast will cook much quicker than a full turkey, so make sure to keep basting; you can cover with foil if it’s browning too quickly.  When cooked cover with foil to rest and keep warm.

Skim all the fat from the cooking juices, then pour off all but three tablespoons juices from the roasting tin. Stir the flour into the pan residue and cook, stirring over a low heat until golden.

Stir in the onion and thyme and then gradually pour in the stock, stirring all time. Bring to the boil, and let bubble for 2-3 minutes until thickened and the onion has cooked through. Season to taste and then strain through a sieve and keep warm.

To serve, carve the turkey breast into slices and arrange on warmed plates with the roast potatoes and vegetables. Pour the gravy into a warmed gravy jug and hand around separately.

From Bord Bia


Turkey Steaks with Coriander and Cumin

The marinade adds a fresh zingy flavour to the turkey steaks. They will also cook perfectly on the barbecue.

Services 4 people, 40 min.
4 turkey breast steaks
1 tablesp. olive oil
4 tablesp. each of fresh mint, parsley and coriander leaves, chopped
1 clove garlic, crushed
Juice of 1 lemon
125ml white wine
2 tablesp. honey
1 teasp. each of ground coriander and cumin
Salt and freshly ground black pepper
1 tablesp. olive oil


Set aside a tablespoon or two of the chopped herbs to add to the sauce before serving.

Then mix together the remaining herbs and the other marinade ingredients. Place the turkey in a shallow dish and pour over the marinade. Leave for 15-20 minutes if you can.

Heat a frying pan, grill or barbecue. If using a frying pan add a dash of oil. Cook the turkey for approx. 4 minutes on each side until the juices run clear when the thickest part of the turkey is pierced with a skewer. Cooking time will vary with the thickness of the steaks. When the turkey is cooked remove it from the frying pan and keep warm.

Add the marinade into the frying pan and bring to the boil. Reduce to a simmer and cook for about 5 minutes until it thickens. Taste and season if necessary.

Add the reserved herbs and serve with the turkey. Potato salad and roasted red peppers are great accompaniments.

To make the Potato Salad: cook some baby potatoes and dress with a mixture of 3 tablesp. low fat mayonnaise, 1 teasp. chives, 1 teasp. wholegrain mustard. Scatter over some thinly sliced red onion.

To make the Roasted Red Peppers: cut the red peppers in half and fill with garlic, basil and chopped tomatoes, season and drizzle with olive oil. Roast at Gas Mark 6, 200°C (400°F) for 20 minutes.


Serving Suggestions

Serve with potato Salad and Roasted Red Peppers.

From Bord Bia