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Bacon-wrapped turkey

Bacon-wrapped turkey

This sausage- and cranberry-stuffed turkey is wrapped in bacon to ensure the juiciest roast on your festive table.

  • Serves 8
  • 1½ hours
 

INGREDIENTS

  • Basting:
  • Juice (60ml) and grated peel of 1 lemon
  • 4 tsp (20ml) thyme, finely chopped
  • 2 bay leaves, finely chopped
  • Salt and milled pepper
  • 1 cup (250g) butter, melted
     
  • Stuffing:
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • Butter, for sautéing
  • ½ cup (125ml) dried cranberries
  • 2-3 Tbsp (30-45ml) dry sherry (or use chicken stock if you prefer)
  • 1 packet (8 pieces) PnP traditional pork sausages, casing removed
  • 1 cup (250ml) breadcrumbs
  • 1 Tbsp (15ml) rosemary or sage, chopped
  • 1 Tbsp (15ml) bay leaves
  • Salt and milled pepper
  • 1 (about 4kg) PnP frozen turkey, defrosted and giblets removed
  • 2 packets (250g each) streaky bacon
  • 800g baby potatoes, cut Hasselback-style
  • 2 onions, cut into small wedges
  • Sage, for serving (optional)

METHOD

  1. Preheat oven to 220°C.
  2. Combine basting ingredients and set aside.
  3. Sauté onion and garlic for about 5 minutes in butter until soft. Cool.
  4. Soak cranberries in sherry (or chicken stock) for about 1 hour and drain.
  5. Combine soaked cranberries, sausages, breadcrumbs, cooled onion-garlic mixture and herbs. Season.
  6. Stuff turkey cavity and truss bird.
  7. Starting at the top of the turkey breast, lay a strip of bacon over each breast on a slight diagonal (continue down the breast, creating a herringbone pattern).
  8. Tuck the ends of a few strips into thigh and drumstick creases and drape over the drumstick too.
  9. Place turkey in a deep roasting tray and scatter baby potatoes and onion around it. Season.
  10. Brush turkey with basting.
  11. Roast for 25-30 minutes, then reduce oven temperature to 180°C.
  12. Roast for another 35-45 minutes, basting every 15-20 minutes until golden and cooked through.
  13. Sprinkle sage, if using, in roasting pan during the last 20 minutes of roasting.
  14. Rest for about 10-15 minutes, keeping warm.
  15. Carve and serve warm.
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