Macadamia and Cranberry Turkey Buffe

Thanksgiving Turkey Buffe

This flavourful Thanksgiving Macadamia and Cranberry Turkey Buffe is perfectly paired with cranberry and macadamia stuffing. The whole family will be filled with Thanksgiving cheer as they enjoy this roast.

12 Serving

165 Minutes

125 Calories


  • 3kg free-range boned turkey buffe
  • 2 cups fresh breadcrumbs
  • 2 eggs, lightly beaten
  • 1 onion, finely chopped
  • 1 rasher, finely chopped rindless bacon
  • 1 garlic clove, crushed
  • 1/2 cup dried cranberries
  • 1/4 cup parsley, chopped
  • 1/4 cup toasted, chopped macadamia nuts
  • 1 tablespoon oil
  • 50g of unsalted butter


  • Step 1: Preheat the oven to 180°C. Grab some baking paper and use this to line the baking dish. Grab a medium frying pan and add your unsalted melted butter. Saute your onion, bacon and garlic for 2-3 minutes making sure your bacon is golden and the onion is tender. Remove from heat and cool slightly.
  • Step 2: Transfer the onion mixture to a large bowl. Add your eggs, breadcrumbs, dried cranberries, parsley and nuts. Mix well and combine all the ingredients and season.
  • Step 3: Open up the turkey buffe on a sheet of baking paper skin side down. Grabbing a sharp knife, slice this halfway through the thick top half of each breast using a sharp knife, slice halfway through the thick top half of each breast, don’t cut all the way through. Open out each breast and tenderloin, and fold out to create an even thickness.
  • Step 4: Spread stuffing over two-thirds of the turkey buffe, leaving a gap at one short end. Roll this up to enclose the filling, using paper to help lift and roll. Secure with skewers. Next, truss with some kitchen string to make an even shape and remove skewers.
  • Step 5: Transfer the turkey to the pan. Brush with some oil and season to taste. Bake it uncovered for 2 hours 15 minutes or until the juices run clear when pierced. Let it rest for a further 15 minutes before carving into slices. Serve with some cranberry sauce.