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Roast lemon and bacon-wrapped turkey recipe
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Prep Time:
40 minutes
Cook Time:
180 minutes
Total Time:
220 minutes
Crispy bacon-wrapped Christmas turkey with roasted lemon for a crowd-pleasing feast.
Ingredients:
  • 4kg whole turkey
  • 500g packet streaky bacon, halved lengthways
  • 2 small lemons, thinly sliced
  • 50g butter, melted
  • 111.38 gm maple syrup
  • Buttered asparagus, to serve
  • Buttered green beans, to serve
  • 125.00 ml skinless hazelnuts, chopped
  • 100g butter, chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 20.00 ml finely chopped fresh lemon thyme leaves, plus extra sprigs to serve
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 1125.00 ml fresh breadcrumbs
  • 125.00 ml dried cranberries, roughly chopped
Instructions:
  • Toast hazelnuts in a frying pan over medium heat, stirring occasionally, for 4 minutes until golden. Transfer to a large heatproof bowl and set aside.
  • 1. In a pan over medium heat, melt butter and sauté onion for 10 minutes until softened. 2. Add garlic and herbs, cook for 1 minute until fragrant. 3. Combine with hazelnuts in a bowl, let it cool for 30 minutes. 4. Mix in breadcrumbs, cranberries, and season with salt and pepper until well combined.
  • 1. Preheat your oven to 180C/160C fan-forced. 2. Remove and discard the neck from the turkey. 3. Pat the turkey dry inside and out with paper towel. 4. Loosely fill the neck cavity with some of the stuffing. 5. Secure the skin over the neck cavity to enclose the stuffing using toothpicks. 6. Fill the large cavity with the remaining stuffing. 7. Secure the skin over the cavity with toothpicks. 8. Tie the legs together with kitchen string. 9. Tuck the wings under the turkey.
  • 1. Grease a wire rack and place it in a large flameproof roasting pan. 2. Put the turkey on the rack. 3. Following the picture as a guide, lay bacon and lemon slices slightly overlapping on the turkey breasts and secure them with toothpicks. 4. Brush the turkey all over with melted butter. 5. Cover the turkey tightly with greased foil.
  • Roast turkey uncovered for 2 hours, then discard foil. Brush generously with maple syrup. Continue roasting, basting every 15 minutes with pan juices, until turkey is golden and thigh juices run clear when pierced with a skewer, about 45 minutes more.
  • 1. Place turkey on a serving plate, cover it loosely with foil, and let it rest for 15 minutes. 2. Remove toothpicks, sprinkle with extra thyme, and serve with asparagus and green beans.

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