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Roast Turkey & Baby Leeks with Herb Butter

Roast Turkey & Baby Leeks with Herb Butter

There’s no need to labour over a giant bird this holiday season! Our simplified take on the traditional dish roasts turkey breast at a low temperature for a super juicy, tender meat, then lets open flames crisp up the turkey’s skin. Served with sweet baby leeks, this entire dish can be cooked in the skillet for a fuss-free, festive meal.

Serves 4 as a main

900g (2lb) turkey breast, skin on
Sea salt and freshly ground black pepper, to taste
4 sprigs of thyme
3 cloves garlic, crushed
250ml (1 cup) white wine
12 baby leeks, cleaned & trimmed

For the herb butter

250g (9oz) unsalted butter, softened
2 tbsp thyme leaves
2 tbsp parsley leaves, finely chopped
1 garlic clove, crushed
1 tbsp salt

Start by preparing the herb butter. Cut the butter into small pieces and add to a bowl. Mix through the garlic, thyme, parsley and salt until well combined.

On your work surface, lay out two sheets of cling film (plastic wrap) on top of one another. Spoon the herb butter into the centre of the double-layered sheet, and fold the bottom end of the sheet up and over the herb butter. Tuck the sheet around the butter, so that the butter is tightly wrapped in the plastic wrap. Roll the plastic-wrapped butter to help shape it into a log, then seal off the ends of the sheet and leave in the fridge to harden.

Preheat your Ooni Pizza Oven to 356°F (180°C). Take a sheet of tin foil and lay the turkey breast on top. Season the turkey liberally with salt and pepper to taste, and top with the thyme, garlic and three tablespoons of the herb butter. Bring the sides of the foil together, carefully pour in the white wine, and scrunch the ends of the sheet together to form a closed bag.

Place the turkey in your skillet and place it inside the oven. Keep the skillet close to the door, so it’s not too close to the flame.

Cook for 15 minutes, then turn the skillet around so the opposite side of the skillet is facing the open flame.

Cook for another 15 minutes, then remove the skillet from the oven. Open the foil bag slightly and roll the edges of the foil down, so that the turkey flesh is exposed to the heat. This will allow the heat and flames to gently crisp the turkey skin.

Cook for another 20 minutes, then add the baby leeks to the skillet, tucking them in on either side of the foil bag. Top each side of leeks with one tablespoon of the herb butter, and return the skillet to the oven.

Cook for a final 20 minutes, or until the turkey is caramelised to a golden brown colour and the flesh is cooked through. Remove the skillet from the oven, place the leeks on top of the turkey and close the foil bag to allow the turkey to rest and to keep the leeks warm until you’re ready to serve the dish to your guests.

To serve the turkey, remove from the foil, carve into slices and place on a serving platter. Arrange the caramelised leeks around the turkey, pour over the cooking juices that remain in the foil bag, and top with a few rounds of the herb butter.

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