• Partnered with
  • Serves 12
  • 75 mins prep
  • 120 mins cook
  • 45 mins marinate

Maple-crusted roast turkey with corn and bacon stuffing

Maple-crusted turkey with corn and bacon stuffing

Traditional with a twist! This beautifully flavoured maple-crusted roast turkey recipe is stuffed with irresistible corn and bacon stuffing. Serve with homemade gravy for the ultimate Christmas feast


Corn and bacon stuffing

  • 60 g butter
  • 2 medium onions, chopped finely
  • 2 garlic cloves, crushed
  • 1 tbsp fresh thyme leaves
  • 6 rashers rindless bacon, finely chopped
  • 3 cups stale breadcrumbs
  • 1/2 cup polenta
  • 2 cups fresh corn kernels (from 2 cobs)
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 2 tsp finely grated lemon rind, plus 2 tbsp lemon juice

Maple-crusted roast turkey

  • 5 kg turkey
  • 80 g butter, softened
  • 4 cups salt-reduced chicken stock
  • 1 cup maple syrup
  • 1 tbsp lemon juice
  • 1/3 cup plain flour


Corn and bacon stuffing

  1. Heat butter in a large frying pan. Cook onion, garlic, thyme and bacon, stirring, over low heat for about 12-15 minutes or until soft. Transfer to a large bowl. Add breadcrumbs, polenta, corn, parsley, lemon rind and juice. Season with sea salt and freshly ground black pepper. Mix well.

Maple-crusted roast turkey

  1. Preheat oven to 200°C.
  2. Discard the neck from turkey. Rinse turkey under running cold water. Pat dry inside and out with paper towels. Fill the turkey cavity with stuffing. Tie the legs of the turkey together with kitchen string. Pull down and secure the neck skin with toothpicks and tuck the wings under.
  3. Place turkey on an oiled rack in a large, flameproof baking dish. Rub the softened butter all over the turkey, then season with salt and freshly ground black pepper.
  4. Pour 2 cups of stock into baking dish. Roast turkey for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes.
  5. Bring maple syrup to the boil in a small saucepan. Reduce heat and simmer until reduced by one-third. Stir in lemon juice.
  6. Remove turkey from oven and brush liberally with pan juices. Cover with foil and return to oven for a further 45 minutes.
  7. Remove foil and brush with pan juices again. If liquid in pan has reduced, add 1-2 cups water. Brush some of the maple glaze over the skin. Roast, uncovered, for 30 minutes, then remove and brush with glaze again. Continue to roast turkey for another 30 minutes. Brush again with glaze and transfer to a platter. Rest turkey for 45 minutes before carving.
  8. Pour juices from the baking dish into a jug, then stand for a few minutes or until the fat has risen to the surface. Skim off fat and return 2 tablespoons of juices to the baking dish, discarding remaining fat. Top up pan juices with chicken stock to three cups. Place the baking dish over medium heat. Add flour and cook, stirring, until browned. Gradually add the reserved pan juices mixture and cook, whisking, until the mixture boils and thickens. Season to taste with salt and pepper. Strain the gravy into a heatproof jug. Serve turkey with gravy.
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