Bacon roast turkey

    (132)
    4 hours 25 min

    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.


    2 people made this

    Ingredients
    Serves: 18 

    • 1 (8kg) whole turkey
    • 1 medium onion, peeled
    • 1 large carrot
    • 1 stick celery
    • 1 apple, stem removed
    • 1 orange
    • 4 tablespoons vegetable oil
    • 1 teaspoon salt
    • 1 tablespoon coarsely ground black pepper
    • 1 teaspoon poultry seasoning
    • 450g smoked bacon rashers

    Method
    Prep:25min  ›  Cook:4hr  ›  Ready in:4hr25min 

    1. Preheat the oven to 180 C / Gas 4.
    2. 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.
    3. Set turkey in roasting tin with the breast facing up. Lay strips of bacon over the entire top. Cover with aluminium foil.
    4. 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.
    5. Let the turkey rest for 10 or 15 minutes before carving, and use the dripping in your favourite gravy recipe.
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    Reviews & ratings
    Average global rating:
    (132)

    Reviews in English (109)

    by
    171

    This turned out great- the meat nearly fell off the bone, and this is only my second turkey ever to make. I made it as written, except I accidentally forgot the celery. I had to make my own Soul Food seasoning (via the help of another member)using: 2 T ground pepper, 2 T garlic powder, 2 T onion powder, 2 T chili powder, 1 t dried parsley, 1 T paprika, 1 T salt, 1 t ground thyme, 1 pinch cayenne pepper, and 1 t celery seed. I took the suggestion of another review and thickened the juices with a bit of flour, some sour cream, and a generous amount of black pepper to make a really good gravy. My dad said this turkey was better than his mom's, and that's huge.  -  26 Dec 2008  (Review from Allrecipes US | Canada)

    by
    127

    OMG! This was the best turkey ever. I admit that I am not a big roasted turkey fan so I'm always looking for new twist to spruce up a normally dry and tastless main course. This recipe did just that. It was easy to do the night before and it was gorgeous when it came out of the oven. I'm still getting phone calls for visitors about how moist and tasty the turkey was. I was expecting that the salt in the bacon would be too much but it was totally neutralized. I have never had a turkey fall off the bone will trying to carve it. This recipe is worth 10 stars but I can only give 5. P.S. Soul Food seasoning...is the same thing as McCormick's Seasonal or Lawry's Season Salt. I compared the labels. Eat and be Merry!  -  05 Jan 2010  (Review from Allrecipes US | Canada)

    by
    68

    My very first turkey, and it got raves from the family!!! Of necessity I made my own soul food seasoning, left off the bacon, and used a roaster instead of a bag (I had it cover and basted it a few times.) I used the drippings, a dolop of sour cream and flour mixed in warm water to make the gravy....it was great. THANK YOU for sharing this recipe!  -  04 Jan 2006  (Review from Allrecipes US | Canada)

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