This recipe uses a stuffed turkey breast. If you can’t get one, you can make your own by pulling the skin gently back off a small turkey breast (750g-1kg) and patting a 1cm layer of ready-made stuffing over the top, replacing the skin and smoothing it down.

Recreate this two-tray Christmas dinner, then check out our perfect roast turkey, Christmas nut roast and more Christmas dinner recipes.


  • 2 tbsp olive oil
  • 2 potatoes, cut into pieces
  • 1 thyme or rosemary sprig
  • 1 ready-stuffed or flavoured turkey breast
  • 200g carrots and parsnips, cut into batons or chunks
  • butternut squash slices
  • butter
  • 6 pigs in blankets
  • handful sprouts, quartered
  • ready-made gravy
  • bread sauce, to serve


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Put the olive oil in a large oven tray. Put the potatoes in the tray and toss them around, then add a sprig of thyme or rosemary. Put the turkey breast in the centre of another tin and season the skin, then cover with foil. Put the trays in a oven for 40 mins.

  • STEP 2

    Add the carrots and parsnips and some slices of butternut squash, along with a couple of knobs of butter to the turkey tray. Cook, covered, again for 20 mins.

  • STEP 3

    Add the pigs in blankets and sprouts to the turkey tray and stir everything around. Cook both trays uncovered for 20 mins and then test the centre of the turkey to make sure it is cooked by piercing the thickest part of the breast with a skewer – the juices should run clear. Rest for 15 mins and then serve with your favourite ready-made gravy, bread sauce and any other accompaniments.

Check out more of our best Christmas recipes

Turkey on a platter with veg


Lulu GrimesManaging editor

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