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Classic Turkey Buffe

Being the most succulent and tender part of the turkey, the easy carving turkey buffe is always a delicious favourite. Perfect for those big family meals, this clasic turkey buffe recipe is ideal in any situation. Choose from our free range Numurkah buffe’s starting at 4kg all the way up to 8kg.

10 Serving

160 Minutes



  • 4kg Numurkah Turkey Buffe
  • 4 tbsp olive oil
  • 60g butter melted
  • 2 cloves of fresh garlic roughly chopped
  • 6 springs of thyme
  • Sea salt and pepper
  • 2 tubs of turkey stock


  • Pre-heat oven to 180°C
  • Rinse and pat dry your fresh free range Numurkah turkey buffe.
  • Place the turkey in a deep baking tray and massage your turkey buffe with a simple marinade of olive oil, melted butter, cloves of fresh garlic, sprigs of thyme, sea salt and pepper.
  • Add 2 tubs of turkey stock to the bottom of the baking tray.
  • Place your turkey in the oven covered loosely with foil to prevent the skin drying out or burning.
  • For a perfectly cooked buffe bake your turkey buffet for approximately 40min per kilo. For example – a 4kg turkey will take approximately 2hrs 40mins to cook.
  • Remove your turkey every 20 – 40mins and baste it with the cooking juices that are in the bottom of the baking tray.
  • Remove the foil from your turkey for the final 40 mins to brown the breast, when juices run clear after being pierced in the breast with a skewer, your turkey is should be cooked.
  • Allow your turkey to rest in a warm place for around 15minutes before carving. This will ensure that the juices have settled and will make the meat extra succulent.