Roast Turkey with Orange and Smoky Bacon Baste 

Preparation Time: 15 minutes 
Cooking Time: 4.5 - 5 hours 
Serves: 8

Ingredients:

  • 5.4-6.5 kg (12-14 lb) oven-ready turkey
  • Freshly ground black pepper to season
  • 2 Knorr Chicken Gravy Pots

For the Orange and Bacon Baste:

  • 200g (7 oz) of butter
  • Rind of 1 orange, finely grated
  • 3 smoked bacon rashers, finely chopped
  • 2 tablespoons of freshly chopped thyme

Method:

  1. Pre-heat oven to 220°C/200°C fan oven/gas 7.
  2. Mix the baste ingredients together and spread under the skin over the breast, carefully loosening the skin first.
  3. Press the stuffing into the neck end of the turkey and secure the neck flap with a small skewer.
  4. Cover the turkey with foil and place in a large roasting dish. Cook in a preheated oven for 3.5 hours, reducing the heat to 170°C/150°C/fan oven/gas.
  5. Remove the foil, baste the turkey well and increase the oven temperature to 200°C/180°C fan oven/gas 6 for a further 30-45 minutes until well browned and cooked through.
  6. Leave to stand for up to 45 minutes on a large serving plate, covered loosely with foil.
  7. For the gravy, add the Knorr Chicken Gravy Pots to the roasting tin with 550ml warm water. Stir continuously with a whisk and boil for one minute.
  8. Serve with roast potatoes, your choice of stuffing, seasonal vegetables and cranberry sauce.

 

Tagged in