Christmas Turkey Roll with Apple, Cranberry and Walnut Stuffing

Christmas Turkey Roll with Apple, Cranberry and Walnut Stuffing






1 boneless turkey breast (approx. 2kg)

10 slices prosciutto

1 cup (250ml) chicken stock

25g butter

Roast potatoes and seasonal vegetables, to serve



25g butter

1/3 cup (50g) plain flour

2 ½ cups (375ml) chicken stock

1 cup (250ml) beef stock

1/3 cup (80ml) red wine

1 tbs cranberry sauce

2 tsp Dijon or wholegrain mustard

Apple, Cranberry & Walnut Stuffing

200g day-old bread, sliced, toasted

1 tbs olive oil

1 brown onion, finely chopped

1 large apple, peeled, cored, grated

2 garlic cloves, crushed

¾ cup (100g) dried cranberries, chopped

60g walnuts, toasted

1/2 cup chopped flat-leaf parsley

2 tbs chopped thyme

Finely grated zest and juice of 1 large lemon

50g butter, melted

½ cup (250ml) chicken stock

1 egg


This turkey roll is perfect to serve up for that special Christmas lunch. A classic to share with family and friends. While this recipe can be cooked on any BBQ, for optimal results use the new Weber Q. It has the option to use indirect heat on grill or to cook in the Q Ware Casserole Dish.

1. To make stuffing, process toasted bread to form coarse crumbs. Transfer to a large bowl.

2. Set your new Weber Q for cooking, using a Q Ware frying pan over direct medium heat (180°C - 230°C). 

3. Heat oil in pan. Add onion  and cook, stirring often, for 5 minutes or until soft. Stir in apple and garlic and cook for 5 minutes or until apple starts to soften.  Add to breadcrumbs in bowl with the cranberries, walnuts, parsley, thyme, lemon zest and juice.

4. In a medium bowl, whisk butter, stock and egg. Add to breadcrumb mixture and stir to combine.

5. Place turkey breast, skin-side down on the kitchen bench. Use a sharp knife to cut open thick sections of the breast, to form a large rectangle. Arrange stuffing lengthways down the centre of the rectangle. Roll to enclose. 

6. Place turkey roll seam-side down on bench. Cover with overlapping prosciutto and tie at 4cm intervals with butchers’ string to secure roll and prosciutto. Place turkey roll in a large Q Ware Frying pan or Casserole Dish. Add stock and butter (this will keep the turkey moist during cooking)

7. Reset Weber Q for indirect cooking over medium heat (190°C to 230°C). 

8. Roast the turkey roll with the lid closed, for about 1 hour or until cooked through. 

9. Transfer turkey roll to a serving platter and set aside, lightly covered with foil, for 20 minutes to rest.

10. Reset your new Weber Q for cooking over direct medium heat (180°C - 230°C). 

11. Place pan with cooking juices back on the new Weber Q and add butter until melted. Add flour and cook, stirring ( scraping any caramelised bits off base of pan) until mixture bubbles and browns.  Gradually whisk in combined stock and wine. Stir in cranberry sauce and mustard. Add any resting juices from turkey roll. Simmer, stirring until thickened to form a gravy. Season generously. Strain into a serving jug. 

12. Serve sliced turkey roll and gravy with roast potatoes and seasonal vegetables.

Recipe Tips:

Use a rustic bread such as sourdough or panne di casa for the stuffing. 

While the final doneness temperature for turkey is 74°C, you can take the turkey off the Weber Q once it has reached an internal temperature of 71°C and the temperature will continue to rise 3°C to 6°C while resting. 

Cooking the turkey roll in the Q Ware Frying Pan or Casserole Dish collects the cooking juices to make the delicious gravy. If you would like a caramelised base, simply cook directly on the Weber Q flat plate for 5 minutes at the end until lightly browned.