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Roast turkey

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Tender roast turkey - a healthier way to cook this classic roast meat.
Serves
10
Prep
30 minutes
Cook
3 hours + 30 minutes resting
Each 492g serving contains (excludes serving suggestion)
KCal
422
Carbs
0.00g
Protein
64.90g
Fat
17.90g
Saturates
5.60g
Sugars
0.00g
Salt
0.90g
Portion Fruit & Veg
0
Ingredients
Ingredients
5kg turkey, defrosted if frozen
1 lemon, quartered
1 onion, unpeeled and quartered
2-3 whole cloves garlic unpeeled and crushed lightly
2 bay leaves
good sprig fresh thyme
12 thin rashers streaky bacon
Method
  1. Pre-heat the oven to 220°C / Gas 8. Cook your turkey at this temperature for the first 30 mins and then lower the oven temperature to 190°C / Gas 5.
  2. Stuff the turkey's large cavity with the lemon onion quarters, garlic, bay leaves and thyme.
  3. Fill the neck end of the turkey with some of the stuffing and put the rest in a lightly oiled ovenproof dish.
  4. Put the turkey into a large roasting tin. Lay the bacon across the turkey breast (see chef's tip), then cover it with foil.
  5. Cook for about 3 hours, removing the foil for the last 30 minutes of cooking time so that the bacon and skin can brown.
  6. Check the turkey is cooked then remove from the oven, cover loosely with the foil and leave to one side to 'rest' for 30 minutes before carving.
Chefs tips
  • Different sized turkeys will require different cooking times, cooking time will be approximately 30-35 mins per kg.
  • Your turkey should be moist and succulent. It's ready when the juices run clear. Test by plunging a fork into the deepest part of the thigh or breast. If using a thermometer, the internal cooked temperature will be 165°F/74°C.
  • To make a bacon weave: simply interweave the rashers of bacon on a piece of cling film, once you have a neat weave carefully place it on the turkey breast and remove the film.
  • Serve with chestnut and apricot stuffing.
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