Ingredients

• 1 turkey, size of your choice - displayed turkey is is 5.65kg - 12.5lbs
• 8 slices of bacon
• 1 onion
• 2 lemons
• 2 cloves of garlic
• 250g - 9oz soft salted butter
• 6 tbsp olive oil
• 2 bay leaves
• Salt and pepper
• Optional pork stuffing (click below for recipe)

Click for pork Stuffing Recipe

Cooking Guide

Metric cooking guide

If the turkey is over 4kg, calculate 20 min per kg + 90 min. If the bird is under 4kg, calculate 20 min per kg + 70 min.

Imperial cooking guide

If the turkey is over 8 pounds, calculate 20 min per 2lbs + 90 min. If the bird is under 8 pounds, calculate 20 min per 2lbs + 70 min.   Note this guide is an approximation guide only, as there are different turkey breeds, ovens and conditions that can affect the cooking times. To be certain always use a probe thermometer.

Steps

• Step 1

  Remove turkey from fridge, and bring to room temperature (30 to 60 minutes). Remove the neck plus any giblets or sacks from inside the cavity. Tuck back the wings underneath to prevent the tips from burning (see video).

• Step 2

  Place the soft butter in a mixing bowl. Season with pepper. Grate lemon zest and garlic, add to butter with Add 3 tbsp olive oil. Combine ingredients, using your washed hands or a potato masher.

• Step 3

  Gently separate the skin from the breast flesh by running your finger in between. Do both breasts. Spin turkey around and repeat process from neck end. Using your fingers, stuff the butter mixture under the skin pushing in half way up the centre of the breast. Do both breasts. Spin the turkey around, and repeat butter pushing process from neck end. The two ends should connect with butter, the top of your turkey breasts should be completely covered in butter under the skin.

• Step 4

  Season the cavity with salt and pepper. Into the cavity, add one whole onion cut in half or quarters, and one whole lemon cut in half or quarters. Add the bay leaves.

• Step 5

  Massage the remaining butter into turkey, ensuring every part of the bird has been covered in butter.

• Step 6

  Place turkey in a roasting dish (also add the neck for gravy later)

• Step 7

  Lift up the neck skin and fill the pork stuffing into the neck cavity  (click here for my recipe). Fold back the skin and tuck excess under turkey ensuring all stuffing is sealed inside. Drizzle the remainder of olive oil and rub thoroughly around the turkey. Place in preheated oven on full heat for 15 minutes.

• Step 8

  Remove turkey and add strips of overlaying bacon to cover most of the breasts.

• Step 9

  Baste well and place back in oven, lower temperature to 160ºC – 325ºF (see guide on this page for cooking times). Baste turkey every 30 minutes, this step is optional. Remove from oven, place bird on warmed plate, cover with foil, add a few kitchen towels to retain the heat. Leave to rest at least 30 minutes before carving.

Little Tips

Cooked leftover turkey will keep refrigerated for three days. To test if it's done, make sure the juices run clear when you pierce the thigh. If juices appear pinkish, put it back in the oven for another 20 min, then try again. A turkey can take 3 to 4 days to thaw out in your fridge, therefore if buying frozen, buy in advance. If you're not using stuffing, add a little sage and rosemary to the cavity. Although you don't need to brine your turkey, brining will help keep those breasts even juicier. Placing the stuffing inside the cavity (as opposed to neck) will slow down your cooking process.