Roast Turkey with Orange and Smokey Bacon Baste
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Serves  8  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
814
Fat
28.9g
Saturated Fat
18.2g
Carbs
29.2g
Sugars
2.3g
Protein
103.9g
Fibre
0.6g
Sodium
1.9g
Ingredients
5.4 kg oven-ready turkey
Stuffing of your choice
2 Knorr Chicken Gravy Pots
200 g butter
Zest of 1 orange, finely grated
3 smoked bacon rashers, finely chopped
2 tbsp fresh herbs, chopped, such as parsley and thyme
Black pepper
Method
  1. Carefully loosen the skin over the turkey breasts.
  2. Mix together all the ingredients for the baste and spread under the skin over the breast.
  3. Press any chosen stuffing into the neck end of the turkey and tuck the neck flap under the birds back secured with a small skewer.
  4. Place the turkey in a large roasting dish and cover with foil.
  5. Cook in preheated oven at 220°C/200°C fan/gas mark 7 for 40 minutes then reduce the heat to 170°C/150°C fan/gas mark 3 for 3-3½ hours.
  6. Remove the foil, baste well, increase the oven temperature to 200°C/180°C fan/gas mark 6 for a further 30-45 minutes until well browned and thoroughly cooked through.
  7. Transfer to a large serving plate, cover loosely with foil and leave to stand for up to 45 minutes (to relax the meat and make carving easier).
  8. Add the Gravy pots to the roasting tin with 550ml warm water. Stir continuously with a whisk and bring up to a boil. Boil for one minute.
  9. Serve with roast potatoes, your choice of stuffing, seasonal vegetables and cranberry sauce.