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    Turkey With Bacon Lattice (for 4-6)

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    Turkey With Bacon Lattice (for 4-6)

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes per kg, 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: 4 - 6

    Ingredients

    • 1 small (3 - 3.99kg) Waitrose Fresh Bronze-feathered Free Range Turkey
    • ½ a lemon
    • ½ onion, peeled
    • 1-2 fresh bay leaves
    • 25g butter, melted
    • 200g unsmoked rindless streaky bacon

    Method

    1. Preheat the oven to 190°C, gas mark 5. Season the turkey’s cavity. Cut the lemon and onion in half lengthways. Tear the bay leaves in half and place inside the cavity with the lemon and onion. Brush the skin of the turkey with melted butter and roast, covered in foil, according to the instructions on pack.
    2. About 30-40 minutes before the end of cooking time, remove the foil and crisscross the breast with bacon rashers in a lattice pattern. Return to the oven and roast until 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 it is not cooked, return to the oven for 15 minutes.
    3. Transfer the turkey to a warm serving dish, cover tightly with buttered foil then place one or two clean tea towels over the top. Leave to rest in a warm place for at least 30 minutes (it will stay hot for up to 1 hour, wrapped in foil). Resting the turkey relaxes the meat, making it more succulent and easier to carve.

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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.

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