- Prepared-Ahead Roast Turkey.jpg (34.35 KiB) Viewed 27 times
Takes:
- If your turkey is over 4kg, calculate 20 minutes per kg, plus 1 hour 30 minutes, plus 15 minutes preparation.
- If your turkey is under 4kg, calculate 20 minutes per kg, plus 1 hour 10 minutes, plus 15 minutes preparation
Serves: Depends on size of turkey
No nutritional information available.
Ingredients
- 1 oven-ready turkey (bag of giblets removed if there is one)
- 100g butter, softened
- Salt and pepper
- 1 packet smoked streaky bacon rashers
For the sage, Cheddar & chestnut stuffing:
- 170g packet dried sage and onion stuffing
- 2 tbsp orange juice
- 400g pork sausage meat
- 70g grated Cheddar
- 90g cooked chestnuts, finely diced
Method
1. Add the stuffing to a bowl and pour over the amount of boiling water stated on the packet along with the orange juice. Leave to stand according to the packet instructions.
2. Add the sausage meat, cheese and chestnuts and mix with your hands until they all come together.
3. Add to the stuffing to a large, labelled freezer bag and freeze flat until ready to use (remove from the freezer and leave to fully defrost before continuing with Step 4.) or use to stuff the turkey straight away.
4. Place your turkey in a roasting tin, breast-side up. Gently ease your fingers between the skin and the breast meat to lift the skin away from the breast, starting from the end nearest the cavity. Using your fingers, push the soft butter up under the skin, smoothing it from the outside to cover the breast. This will help the breast stay moist. Season all over with salt and pepper.
5. Take the stuffing and add it into the neck of the turkey, the opposite end to the cavity. Lay the rashers of bacon diagonally across the breasts and legs. Cover with cling film and this will keep in the fridge for up to 2 days (remove 1 hour before cooking and continue with Step 6.) or cook straight away.
6. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Place the turkey in the oven and cook according to the timings (see Takes at top of page), covering loosely with foil if the bacon starts to catch. The internal temperature of the breast meat should be 75°C. Once cooked, wrap up well in tin foil and tea towels until needed, then carve up and serve.
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