Harissa and Buttermilk Roast Turkey with Merguez and Couscous Stuffing
By OcadoLife
Published on 14 November 2025
“I love a recipe that surprises, and this one proves that Christmas turkey can be both classic and bold, while delivering on succulence and flavour,” says New Zealand chef and restaurateur Margot Henderson, who created this Harissa and Buttermilk Roast Turkey with Merguez and Couscous Stuffing. You’ll need to allow up to 48 hours to marinate the turkey, plus an hour for it to come to room temperature before roasting, and an hour to rest after roasting.Time and servings
5 hrs 40 minsTotal time
12Servings
1 hr 10 minsPrep time
4 hrs 30 minsCooking time
Ingredients
- 6kg (approx.) free range turkey
- 2 (170g) jars rose harissa
- 1.15 litres (2 pints) buttermilk
- 20g sea salt
- 100g wholewheat couscous
- 50g quinoa
- 2 tbsp olive oil
- 60g unsalted butter
- 6 shallots, finely sliced
- 3 garlic cloves, finely sliced, plus 1 bulb, halved and charred, to garnish (optional)
- 1 fennel bulb, finely sliced
- 2 celery sticks, finely sliced
- 200g chard, finely sliced (stalks and all)
- 2 eating apples, cored and diced
- 80g chestnuts, roughly chopped
- 2 (400g) packs merguez sausages, skin removed, meat crumbled
- 2 tbsp chopped coriander stalks, plus a handful of leaves to garnish
- 1 tbsp chopped mint leaves, plus a handful of whole leaves to garnish
- 1 tbsp brandy
- 100ml chicken stock, plus extra if needed
- 1 medium egg, beaten
- 2 carrots, roughly chopped
- 2 parsnips, roughly chopped
- 3 (approx.) lemons, halved and charred, to garnish (optional)
Method
Step 1
Place the turkey in a large container suitable for brining – I like to use a large plastic food bag. Combine the harissa (reserve 1 tbsp for the stuffing) with the buttermilk and sea salt; pour over the turkey, ensuring it’s well covered. Chill for 48 hrs (approx.), turning now and again.Step 2
To prepare the stuffing, soak the couscous and quinoa in just enough hot water to dampen and activate the grains. Lightly fork it through; set aside.Step 3
Heat the oil and butter in a large pan over medium-low heat. Add the shallots and sliced garlic; cook for 10 mins or until softened. Add the fennel, celery and chard, then pop a lid on and cook for 5-10 mins more.Step 4
Remove from the heat and stir through the reserved 1 tbsp harissa, plus the apple, chestnuts and merguez. Add the grains, coriander, mint, brandy and 100ml stock; mix well. Stir in the egg until the mixture is reasonably sticky and comes together when squished – if not, add a little more stock; season. (To check the seasoning, fry 1 tbsp of the mix, then taste and adjust as required.) Leave to cool, then cover and chill until needed.Step 5
On the big day, remove the bird from the brine; let the excess drip off. Set aside for 1 hr to come up to room temp. Remove the stuffing from the fridge.Step 6
Preheat the oven to 180°C/160°C fan/gas 5. Stuff the bird at the neck end and secure with toothpicks. Weigh it to calculate the cooking time (about 40 mins per kg). Arrange the carrots and parsnips in a large roasting tin and place the turkey on top, breast-side down. Cook for 45 mins, then remove from the oven. Reduce the temperature to 150°C/130°C/gas 2. Turn the turkey breast-side up, cover with foil and return to the oven for the remaining cooking time.Step 7
Use a meat thermometer to check the internal temperature – it should read 72°C in the thickest part of the thigh and the centre of the stuffing (if not, cook for another 15 mins and check again). Remove the foil, baste well with the roasting juices and increase the oven to 220°C/200°C fan/gas 7. Roast for 15 mins (approx.) more, until the skin is crispy and golden. Check that the internal temperature has reached 75°C before removing.Step 8
Cover loosely with foil and leave to rest for 1 hr. Serve the turkey on a platter, garnished with the remaining herbs, and the charred lemons and garlic bulb, if using. Carve and enjoy with your choice of sides and accompaniments.