How to Cook a Turkey Fillet

Serves 6-8

Make your Christmas feast extra special with our guide to cooking the perfect turkey fillet. Juicy, tender, and packed with festive flavour, this is the ideal centrepiece for a smaller gathering or an elegant addition to your holiday spread.

  • INGREDIENTS

    • 1 boneless rolled turkey fillet (around 1.8kg)
    • 1 tbsp olive oil
    • 50g butter, softened
    • 250ml water
    • 250ml white wine
    • 250ml chicken stock
    • Salt & pepper

  • METHOD

    1. Preheat the oven to 180°C (160°C fan-forced).
    2. Pat the skin of your turkey fillet dry with paper towel and place on a rack in a heavy-based baking dish. Rub the softened butter onto the skin of the turkey fillet and season with salt and pepper.
    3. Pour the water, white wine and chicken stock into the base of the baking dish. You want the liquid to cover the base of the dish, but not touch the turkey fillet. You may need to reduce or increase the amount of liquid you need to do this.
    4. Cover the baking dish tightly with foil and reduce the oven temperature to 160°C (or 140°C fan-forced). Roast turkey fillet for 1 hour. After an hour, remove the foil and roast for a further 30 minutes or until golden brown. The internal temperature of your turkey fillet should be around 65°C.
    5. For best results, allow your turkey fillet to rest for at least 20 minutes before carving.
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