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    Turkey with Bacon Lattice

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    Turkey with Bacon Lattice

    This succulent, bacon-latticed turkey should easily feed eight people.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes per kg, about 3-4 hours, depending on the size of turkey, plus at least 30 minutes resting time
    • Total time: 3 hours 45 minutes to 5 hours 15 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 15 minutes

    Serves: 8

    Ingredients

    • 1 medium Waitrose Fresh Bronze-Feathered Free Range Turkey, about 4-5.99kg
    • 2-3 fresh bay leaves
    • 1 lemon, cut into quarters lengthways
    • 1 onion, peeled and cut into quarters lengthways
    • 450g pack Waitrose Sausagemeat Stuffing (optional)
    • 50g butter, melted
    • 250g pack Waitrose Unsmoked Streaky English Bacon
    • 2 x 508g Waitrose Luxury Garnish Selection Packs (optional)

    Method

    1. Preheat the oven to 190°C, gas mark 5. Remove the giblets from the turkey and set aside for gravy. Tear bay leaves in half and put with lemon and onion in the main cavity.
    2. Stuff the smaller neck cavity with the sausagemeat stuffing, if using, then pull the skin back over the neck. Use a cocktail stick to secure the skin flap underneath the bird. Brush the turkey skin with the melted butter and roast, covered in foil, according to the instructions on the pack.
    3. About 30-40 minutes before the end of cooking time, take the turkey from the oven and remove foil. Criss-cross bacon rashers in a lattice pattern across the breast. Arrange garnish around the turkey, if using, or in a separate roasting tray.
    4. Return to the oven and continue to roast until the turkey is thoroughly cooked and the bacon is crisp. Check the turkey is done by inserting a skewer into the thickest parts of the breast and thighs: the juices should run clear and there should be no pink meat. If the juices are still pink, return to the oven for 15 minutes before testing again.
    5. Transfer the turkey and garnish to a warm serving dish. Cover tightly with buttered foil, then place one or two clean tea towels on top. Leave to rest in a warm place for 30 minutes (it will stay hot for up to 1 hour).

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    Cook's tips

    You can prepare the turkey up to the end of the first paragraph (but don't cook) on Christmas Eve. Cover it with foil and keep in the fridge until Christmas morning. Bring to room temperature before roasting .

    Serving tips

    To see an expert carve the turkey, go to waitrose.com/christmashowto

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    4 stars