The most important part of the most important meal of the year. Christmas Turkey.
10 people270 minutes10 minutes
18 - SuperValu Dry Cured Streaky Rashers
6kgSuperValu Quality Irish Fresh Whole Turkey
0 - SuperValu Sausagemeat
0 - Traditional Stuffing
On Christmas morning, preheat the oven to 180°C/350°F/gas mark 4. Line the cavity with some baking parchment and loosely pack the bread stuffing into the bird. Stuff the neck of the turkey with the fig and sausagemeat stuffing.
Weigh the turkey again with the stuffing enclosed to make sure you have accurate calculations for the cooking times. Put the turkey onto a large roasting tray and lay the streaky rashers across the breast to protect the meat and prevent it from drying out.
Put the turkey into the oven. After the first 2 hours, cover the turkey with tin foil to prevent excessive browning. Allocate 20 minutes per pound and then an additional 20 to 30 minutes. In total it should take about 4½ hours. When a skewer is inserted into the meat nearest the bone of the leg, the juices should run completely clear. Allow the meat to rest when it comes out of the oven and carve as required.