Classic Turkey Recipe

Classic Turkey Buffe Recipe and Cooking Instructions

Being the most succulent and tender part of the turkey, the easy carving turkey buffe is always a delicious favourite. Perfect for those family meals, this classic turkey buffe recipe is ideal. Choose from our free-range Numurkah buffe’s starting at 4kg all the way up to 8kg.

Recipe Background Image

10 Serving

160 Minutes

111 Calories


  • 4kg Numurkah Turkey Buffe
  • 4 tbsp olive oil
  • 60g butter melted
  • 2 cloves of fresh garlic roughly chopped
  • 6 springs of thyme
  • Sea salt and pepper
  • 2 tubs of turkey stock


  • Pre-heat oven to 180°C.
  • Rinse and pat dry your fresh free-range Numurkah turkey buffe.
  • Place the turkey in a deep baking tray and massage your turkey buffe with a simple marinade of olive oil, melted butter, cloves of fresh garlic, sprigs of thyme, sea salt and pepper.
  • Add 2 tubs of turkey stock to the bottom of the baking tray.
  • Place your turkey in the oven covered loosely with foil to prevent the skin from drying out or burning.
  • For a perfectly cooked buffe bake your turkey buffet for approximately 40min per kilo. For example, a 4kg turkey will take approximately 2hrs 40mins to cook.
  • Remove your turkey every 20 – 40mins and baste it with the cooking juices that are at the bottom of the baking tray.
  • Remove the foil from your turkey for the final 40 mins to brown the breast, when juices run clear after being pierced in the breast with a skewer, your turkey is should be cooked.
  • Allow your turkey to rest in a warm place for around 15minutes before carving. This will ensure that the juices have settled and will make the meat extra succulent.