Churras Turkey

Serves up to 8 people - around 3.4kg

Our best-selling local free-range turkey is stuffed with Churras Calabrese sausage and fine herbs, bringing a mouthwatering, savoury flavour to your holiday meal.

> This item requires cooking. Cost is per unit, not by weight.
Order until 15th December to avoid disappointment. Christmas Menu orders will be available for pickup from 19/12 to 24/12.

• • We do not personalize items.
  • This menu is not gluten- or dairy-free.
  • Last day to place orders is Monday, 15/12 by 10:00 p.m.
  • Products must be picked up at Churras Perth (149 Brisbane St, Perth).
  • Photo for illustrative purposes only.

COOKING INSTRUCTIONS

1. Preheat the Oven:

• Preheat your oven to 180°C (350°F).

2. Prepare the Turkey:

• Remove the stuffed turkey from the fridge 30 minutes before roasting to bring it to room temperature.

3. Set Up the Roasting Pan:

• Place the turkey breast-side up on a rack in a large roasting pan. This ensures air circulates around the turkey for even cooking.
• Pour 1 cup of chicken or turkey stock into the bottom of the pan to keep the turkey moist during roasting.

4. Roast the Turkey:

• Place the turkey in the preheated oven. Roast for approximately 3 hours and 15 minutes (about 45 minutes per kilogram) at 180°C (350°F).

5. Baste the Turkey:

• Every 30-45 minutes, baste the turkey with pan drippings or a mixture of melted butter and stock. This helps keep the skin golden and the meat juicy.

6. Monitor the Internal Temperature:

• Insert a meat thermometer into the thickest part of the turkey breast and another into the stuffing (avoid touching bones).
  • Turkey breast: Must reach 74°C (165°F).
  • Stuffing (inside cavity): Must also reach 74°C (165°F) to ensure it is safely cooked.

7. Cover to Prevent Over-Browning:

• If the skin starts to brown too quickly, tent the turkey loosely with aluminum foil for the last hour of roasting.

8. Rest the Turkey:

• Once the turkey reaches the proper internal temperature, remove it from the oven and transfer it to a cutting board.
• Tent loosely with aluminum foil and let it rest for 20-30 minutes. This allows the juices to redistribute, making the meat tender and moist.

9. Carve and Serve:

• Carve the turkey carefully, slicing breast meat, thighs, and legs.
• Scoop the stuffing from the cavity and serve it alongside the turkey.
• Garnish with fresh rosemary and parsley for a festive touch.