More than 1 hour
Serves 8-10
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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 sautéeing
- ½ cup (125ml) dried cranberries
- Glug dry sherry
- 1 packet (8 pieces) PnP traditional pork sausages, casing removed
- 1 cup (250ml) breadcrumbs
- 1 Tbsp (15ml) rosemary, 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
Method
- Preheat oven to 220°C.
- Combine basting ingredients and set aside.
- Sauté onion and garlic for about 5 minutes in butter until soft. Cool.
- Soak cranberries in sherry for about 1 hour and drain.
- Combine soaked cranberries, sausage, breadcrumbs, cooled onion mixture and herbs. Season.
- Stuff turkey cavity.
- Truss turkey and brush with basting.
- 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.
- Tuck the ends of a few strips into thigh and drumstick creases and drape over the drumstick too.
- Roast for 20-30 minutes then reduce oven temperature to 180°C.
- Roast for another 30-40 minutes, basting every 15-20 minutes until golden and cooked through.
- Rest for about 10-15 minutes before carving.
- Serve.