Wednesday 19 November 2025

Stuffed turkey traybake with Sea Salt Pure

For many people, Christmas is all about having a nice dinner, without haste and without complicated fuss. A dish that can be prepared in a few simple steps, but that still puts something festive on the table, is ideal. While the oven quietly does its work, you have time to set the table nicely, pour a glass or just catch up on conversation. This recipe fits that bill exactly: warm, generous and inviting, without having to be a chef. The smells that slowly waft through the kitchen immediately give that fine Christmas feeling. At Grutto you can easily order a stuffed turkey ready to go straight into the oven. Extra nice: you now temporarily receive a free jar of Zeeland Salt and an oven thermometer.

Note: the turkey comes frozen, thaw in the refrigerator 48 hours before preparation.

Preparation

Preheat the oven to 200 °C.

Clean and halve the Brussels sprouts. Cut the potatoes into chunks or in half if using potatoes. Peel the red onions and cut them into wedges. Mix all the vegetables in a bowl with the olive oil, thyme, rosemary, salt and pepper, then divide between a large baking sheet or baking dish. Place the turkey in the center, between the vegetables, so that everything can cook at the same time and the roasting liquid adds flavor to the vegetables.

Slide the dish into the oven and count on about 1 hour and 15 minutes, depending on the size of the turkey. Halfway through, flip the vegetables and baste the meat with the fat that is in the dish. The turkey is done when the juices run clear; with a thermometer, aim for 72-75 °C in the thickest part of the breast. Then let the meat rest for 10-15 minutes under a loose sheet of aluminum foil.

In the last 10 minutes you can sprinkle the cheese over the vegetables so that it melts and forms a light, golden crust. It makes the whole dish just a little fuller and richer.

Variation tips: You can easily vary with vegetables: parsnips, pumpkin or sweet potato also do well. Those who prefer to make a lighter version can use turkey fillets; the oven time will be shorter, about 30 to 40 minutes. Serve the dish with a green salad, cranberry compote or a piece of rustic bread. Leftover turkey is handy for the next day, such as in a lunch salad or a well-filled soup.

Do you enjoy stuffing the turkey yourself? Then check out this reel by Sepp van Dijk / The Twisted Chef.

Do you have another recipe where Zeeland Salt in it? Let us know at info@zeeuwschezoute.nl. Who knows, you might see your recipe featured soon.

Credit header: © iStock – libin jose