What’s Cooking?…Talking Turkey 2 – Don’t Stuff the Buff

Turkey Buff.  (The buff or buffet is the Turkey with the legs removed)  Don’t be afraid.

Following on from my previous post on Talking Turkey and roasting a hind quarter, I discussed my experience, which is treating the breasts and the legs as two different entities  – yes we are still talking about  Turkey!

My message for the Turkey Buff.  Don’t stuff the buff!  I know it seems tempting especially given that Turkey is usually only for special occasions, to stuff it.  Don’t!  I think it ends up sacrificing the breast for the stuffing.  Keep it simple to have very succulent Turkey breasts.  If you want a stuffing or rice, prepare separately.

This is how I do it.


1 turkey buff
1 tablespoon olive oil
6 – 8 bacon rashers
dried thyme
dried oregano
freshly ground black pepper

toothpicks or skewers


Note the weight of your buff.  Set oven to 180 degrees celcius, or prepare Weber with coals.  Make sure the coal bins are to the sides and set a baking or foil dish in the centre between the coals if you want to catch the juices for gravy.  Once the coals are turning white then add the rack.
Please note that when preparing any raw meat or poultry, to wash well with soapy water,  all surfaces which have been in contact with the raw poultry, including sinks, bench tops, boards etc.  do not prepare other foods at the same time.
Wash the Turkey buff in cold water and dry with paper towels.  If cooking in oven, set the buff, breast sides up, onto your baking dish.  With clean hands, rub the buff with the olive oil.  Sprinkle with the herbs and seasoning.

Lay the bacon rashes, slightly overlapping each one  over the top of the Turkey.  Secure with the toothpicks.

When oven is hot. Put the buff in, uncovered.  Bake at 40 minutes per kilo.  For example if the buff is 2.5 kilos cook for 1 hour and 40 minutes.

Check after allotted time. Bacon should be well cooked.  This protects the meat.  Remove from oven.  Allow to rest for 15 minutes.  Carve and enjoy.

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