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Traditional Roast Turkey with Pork

  •      A large turkey:200 grams of bacon (As fatty as possible)

    Salt and pepper

    For the stuffing:

    ½ kg pork sausage meat

    2 tablespoons dried sage

    1 large onion, chopped into small pieces

    4 tablespoons breadcrumbs

    ¼ cup boiling water

    Salt and pepper



    First, make the stuffing. To do this, combine the onion, sage and breadcrumbs together in a large bowl.

    Pour on the boiling water and mix this to a paste. Add the sausage meat, season with a generous amount of salt and pepper and mix by hand.

    Try to use good quality sausage meat with no additions because we are adding our own filler. Set the stuffing aside. Preheat the oven to 220oC.

    Wash the turkey, pat dry and place on a flat surface. Stuff the turkey at both ends. Begin with the neck end and push it up between the flesh and the skin towards the breasts.

    Do not pack this too tightly because it will expand while cooking. Tuck the neck flap under the bottom of the turkey and, if necessary, attach with a small skewer. Put the rest in the body cavity

    You can, if you are feeling adventurous, make two different types of stuffing, one in the neck and one in the body, but this way is easiest. Next, rub the turkey all over with butter. Really massage the bird and get the entire turkey covered. Now, season with a good amount of salt and freshly ground pepper, all over. Now, lay the bacon strips across the top of the turkey.

    Now we are going to wrap the turkey in foil. You will need a lot of foil and it’s really important to seal the package well so that all the moisture stays in the package. You can buy special bags to do this, but I always use foil.

    First, spread out a length of aluminum foil long enough to wrap the turkey neck to tail. Roll out another piece the same length. Placing the edges of both pieces together lengthwise, fold the edges several times to make one large sheet. Do this again. Now, place the turkey on one of the sheets, bend the foil up around the turkey and lay the other sheet over the top. Connect the two sheets together, folding the edges over and over to make a sealed tent.

    Place the tent with the turkey in on a roasting tin and place the tin in the oven. Cook at 200C for 30 minutes and then reduce the temperature to 180C Cook for a further 3 to 3 ½ hours for a 12 – 14 lb bird. Cooking time depends on the size of the turkey. Here is a cooking guide time.

    But the best and safest way to cook a turkey is to use a food thermometer. Turkey should have an interior temperature of 75C to be properly cooked and the juices should run clear.

    Now, take the top half of the foil tent off and turn the temperature back up to 180C. Do not throw this foil away. Remove the bacon slices and allow the skin to crisp. Cook at this temperature for another 30 – 45 minute until the skin is a golden color. Baste frequently during this part of the cooking process.

    When the turkey is cooked, remove from the oven and transfer the turkey to a warmed carving tray or cutting board. Place the top of the foil tent back over the bird and let sit for 30 minutes.

    Remove the stuffing from the inside and place on the serving platter. If you are going to carve the turkey at the table, use a carving plate. If you are carving in the kitchen put the turkey on a cutting board.


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