About this recipe:Your roast turkey is guaranteed to be full of flavour with this recipe. Smoked bacon rashers are laid over the turkey breast while roasting, ensuring the white meat stays beautifully moist. Makes delicious gravy, too, using your favourite gravy recipe.
1 (8kg) whole turkey
1 medium onion, peeled
1 large carrot
1 stick celery
1 apple, stem removed
4 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 teaspoon poultry seasoning
450g smoked bacon rashers
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Method Prep:25min › Cook:4hr › Ready in:4hr25min
Preheat the oven to 180 C / Gas 4.
Place turkey in a large roasting tin. Insert the onion, carrot and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the turkey. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and poultry seasoning.
Set turkey in roasting tin with the breast facing up. Lay strips of bacon over the entire top. Cover with aluminium foil.
Roast the turkey for about 4 hours, or until the internal temperature reaches 82 degrees C when taken in the thickest part of the thigh. Uncover for the final 15 to 30 minutes of roasting, if needed, so that the bacon browns nicely.
Let the turkey rest for 10 or 15 minutes before carving, and use the dripping in your favourite gravy recipe.