Bacon bomb turkey

Sausage- and cranberry-stuffed turkey wrapped in bacon and roasted to perfection.

More than 1 hour

Serves 8-10


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email



  • 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



  • 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



  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 for about 1 hour and drain.
  5. Combine soaked cranberries, sausage, breadcrumbs, cooled onion mixture and herbs. Season.
  6. Stuff turkey cavity. 
  7. Truss turkey and brush with basting.
  8. 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.
  9. Tuck the ends of a few strips into thigh and drumstick creases and drape over the drumstick too.
  10. Roast for 20-30 minutes then reduce oven temperature to 180°C.
  11. Roast for another 30-40 minutes, basting every 15-20 minutes until golden and cooked through.
  12. Rest for about 10-15 minutes before carving.
  13. Serve.


Browse more festive recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Charred broccoli

Your broccoli game is about to get stronger with this creamy and tangy dressing. 

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.