Perfect Roast Turkey on the Bone
1 10-12lb (5-6kg) Fresh Turkey
1 Fresh Bay Leaf
1 Onion peeled & cut into quarters
250g O’ Crualaoi Fresh Herb Stuffing
85g Butter Softened
10 Streaky Rashers
1 Glass of Red Wine (Optional)
Salt & Pepper
Heat oven to 170c. Place the onion and Bay Leaf into the cavity(between the legs) of the Turkey. Season inside of Turkey with Salt & Pepper.
Push the stuffing into the neck of the turkey and cover with the excess skin with the help of cocktail sticks.
Put a large sheet of extra wide Tin Foil in a large roasting tin.
Put the turkey on top and rub the butter over the breast. Season with salt & Pepper.
Lay the streaky rashers over the turkey breast.
Grate a little of the nutmeg over the turkey and pour over the wine if using.Loosely bring up the foil and seal well to form a parcel.
Cook in the oven for 20 mins per lb. Remove from oven and open the tin foil.
Remove the bacon and pour off the excess fat.
Baste with the juices and return to the oven for another 60 mins at 160c.
This will help the turkey brown all over and continue basting every 20 mins.
Remove turkey and add stuffing dumplings or sausage & bacon skewers and cook for another 30 mins. Pierce the leg with a skewer or carving fork.
If the juices run clear – the turkey is done.
Transfer to a platter with the sausages & stuffing.
Cover with tinfoil and a couple of tea towels and let relax for 20 mins.