Turkey roll with chorizo, kale and lemon

Jill Dupleix's turkey roll with chorizo, kale and lemon.
Jill Dupleix's turkey roll with chorizo, kale and lemon. Photo: William Meppem

Recipes like this are like a Christmas present for the cook of the family. It's the easiest roast turkey ever, roasted for an hour and sliced like a loaf of bread. Yet you still get all the good things – crisp skin, tender white meat, your favourite stuffing, and a big wow factor when you bring it to the table. Watch Jill's video here.


2kg turkey breast fillet, skin-on, in one piece

250ml (1 cup) white wine or water, for the pan

1 tbsp butter

green beans and roast vegetables, to serve

gravy or salsa verde, to serve


300g fresh chorizo sausages, skinned

400g kale leaves, stripped from the stalks

1 tbsp olive oil

100g fresh white breadcrumbs

6 soft dried figs, thickly sliced

1 tbsp grated lemon rind

1 tsp dried oregano

4 preserved lemon quarters, rinsed and sliced

1 egg, beaten


1. To make the stuffing, skin the chorizo sausages, roughly chop, and fry over medium heat until nice and oily. Set aside to cool. Cook the kale in boiling salted water for 3 minutes, drain well and cool. Squeeze out excess juices, roughly chop, and toss in olive oil, salt and pepper.

2. Lightly toss the breadcrumbs with the cooled chorizo, kale, fig, lemon rind, oregano and preserved lemon. Add the beaten egg and toss, without over-mixing.

3. Place the turkey breast skin-side down on a sheet of baking paper. With a sharp knife, slice into the thickest part of the breast almost horizontally (not all the way through) to create a flap. Open it up like a book. Cover with plastic wrap and use a meat mallet to flatten out the meat. Scatter with sea salt and pepper.

4. Heat the oven to 200C (180C fan-forced). Spread the stuffing into a sausage shape on top of the flattened turkey. Roll tightly, tuck in the ends, and tie securely with kitchen string.

5. Place the turkey roll skin-side up in a roasting pan, rub with butter and season well. Add wine or water to the pan, which will help keep the turkey moist, and roast for 1 hour or until golden and firm to the touch.

6. To serve, remove the string and cut into nice thick slices. Serve with green beans, roast vegetables, and a simple gravy or salsa verde.

This recipe featured in the Good Food Christmas television special on Nine.