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Roast turkey

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Origin of dish:  UK
Type of cooking:  Oven
Preparation time: 15 minutes
Cooking time: 90 minutes

    1 turkey
    strips of streaky bacon
    salt and pepper


1. Pre-heat the oven to the following temperature:
Conventional ovens: 190ºC/375ºF/Gas Mark 5
Fan ovens: 180ºC/356ºF

2. Put your turkey in a deep roasting tin.

3. Spread room temperature butter (you can use salted but remember this when you're seasoning!) all over the turkey skin using your hands.

4. Next lay strips of streaky bacon all over the bird until it’s covered. This seals in the moisture and makes for more succulent meat.

5. Season the entire bird with salt and pepper (sea salt and freshly milled black pepper is best).

6. Cover the whole tin and its contents with foil.

7. To work out how long to cook it for you should weigh your turkey after you’ve stuffed it:

Your bird is UNDER 4kg – allow 20mins per kg + 70mins
Your bird is OVER 4kg – allow 20mins per kg + 90mins

8. There is no need to baste your turkey until the last 30-40 minutes. Remove the foil and the bacon and spoon the escaped juices from the turkey over the bird. This will give it that lovely roasted colour.
Advice: Allow the turkey to stand for at least 15-20 minutes before carving.

User comments

another free recipe every day

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