Rotisserie Stuffed Turkey Crown

rotisserie stuffed turkey crown

This is our take on an alternative Christmas dinner centrepiece – a mouthwatering stuffed turkey crown with chorizo and apple. Bursting with flavour and inspired by the traditional porchetta, this dish is a true showstopper. Tender turkey crown is generously filled with succulent chorizo and sweet apple, creating a perfect fusion of tastes. Whether you’re looking to surprise your guests or simply want to elevate your festive feast, our stuffed turkey crown is the perfect choice.

Cooking surfaces


BBQ Temperature



For the turkey

  • Turkey crown, about 2.1 kg
  • 2 tbsp light olive oil

For the stuffing

  • 2 shallots, finely chopped
  • 150g chorizo, chopped
  • 1 eating apple, cored and finely chopped
  • 3 slices of white bread, blended to crumbs
  • 1 egg
  • small handful of parsley, finely chopped
  • salt and ground black pepper, to taste


To prepare the stuffing

  1. Melt the butter in a frying pan or skillet over a low heat, add shallots and fry until they soften, approx 5 mins.
  2. Remove and discard the skin from the chorizo and cut into small pieces.  Add to the softened shallots and fry for 5 mins until cooked through and caramelized on the outside.
  3. Now add the apple, give it a good stir and fry for 1 minute.  Remove from the heat and set aside to cool.

To prepare the turkey crown

  1. We need to butterfly the turkey crown into a long piece that is about 1 cm thick.  
  2. Place the crown on your board, use a sharp knife parallel to the board and makde a horizontal cut along the length of the breast about 1cm from the board.  Stop cutting before you reach the opposite edge of the crown as you want the crown to remain intact.  Open out your crown, and flatten it out.  You will need to repeat this process of cutting and opening. You’re looking to create a rectangle of even thickness.  If it’s not even after the cutting, then use a rolling pin and give it a bash!  Alternatively, you could ask your butcher to do this for you.

To assemble the dish

  1. Add the breadcrumbs, egg, parsley and some salt and black pepper to the shallot mixture.
  2. Take the butterflied crown, flatten it out and then spoon out the stuffing onto the turkey. Press down with the back of the spoon.
  3. Roll the crown up tightly.  Secure in place with string.  Scott Rea has a great video on how to tie a proper butcher’s knot.
  4. Feed your rotisserie skewer through the centre of your rolled turkey.
  5. Set up your Egg for a direct cook with your rotisserie and set the temp to 150°C.
  6. Drizzle a little oil over your turkey and cook for about 1.5 hours until the internal temp is 70°C.
  7. Take off and allow to rest for 30 minutes or until 74°C.
  8. Serve sliced with accompaniments of your choice.

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