Cranstons Christmas Turkey
Ingredients (serves 4)
1 whole Turkey.
3 rashers of Cranstons best smoked streaky bacon.
1 packet of Cranstons cranberry and orange sausage meat.
200g butter.
30g sage.
30g rosemary.
30g thyme.
1 lemon halved.
2 carrots rough chopped.
2 sticks celery rough chopped.
1 onion rough chopped
3 garlic bulbs
Cooking instructions
Prep the turkey:
Bring the turkey to room temp and remove the giblets!
Smother in butter, season liberally with salt, pepper and chopped woody herbs.
Stuff the neck cavity with half the sausagemeat and fold the skin back over. Lay the bacon on top and fill the main cavity with the halved lemon, remaining sausagemeat and sprigs of herbs.
Rough chop the vegetables and place them in a baking tray along with the giblets. This is your trivet.
Sit the turkey on top, cover in foil and roast in a pre-heated oven at 180’C for 25 minutes per 1kg
Remove the foil with 45 mins of the cook remaining to allow the turkey to get nice and golden. Remove the bacon at this point and chop it up adding it to the vegetables and turkey juice.
Once internal temp is 74’C, remove from the oven, place on chopping board and cover in foil.
Drain the juice left over in your trivet from the vegetables and bacon pieces and use it to make your gravy.
Take a breath, have a drink and when you’re ready, CARVE!