Struggling to think of something new to do with your Christmas turkey? From our experience everything tastes better with bacon...
Stuffed Extra Special Turkey
1 Extra Special Norfolk bronze or Bourbon Gold turkey
1 pack of Extra Special Christmas stuffing
12 pieces of Extra Special streaky bacon
Salt and pepper
Check the weight of the turkey and calculate the cooking time. Pre-heat oven as necessary.
Remove the giblets from the cavity. Rub the skin with kitchen paper to remove any moisture.
Place the turkey on a board breast side up.
Find the edge of the skin at the neck end of the turkey. Work your fingers gently under the skin carefully easing it away from the meat.
Gradually work further along and around the breast, taking care not to tear the skin until you have loosened all the skin away from the meat.
Roughly roll the stuffing into small balls. Lift the loose skin at the neck end and push the stuffing balls between the skin and the breast, starting furthest from the neck and working backwards, pressing down as you go, until the stuffing is an even thickness.
Neatly tuck the flap of skin underneath the bird to stop the stuffing leaking out.
Rub the turkey all over with salt, pepper and oil.
Place the turkey on a large lipped baking tray lined with foil or baking parchment.
Make the bacon lattice. Lay 6 strips of bacon parallel to each other on a piece of greaseproof paper, then lay on additional strips perpendicular to the first set of strips weaving under and over each strip to form a lattice pattern.
Carefully lift the bacon lattice on to the turkey, covering the breast area.
Cover the whole turkey loosely in foil and cook as per pack instructions.
Approximately 15 minutes before the end of the cooking time remove the foil from the turkey and allow the skin (and bacon lattice) to brown.
To tell when the turkey is cooked, pierce the thigh with a skewer. The juices should run clear.
When cooked, remove from the oven and loosely cover the turkey with foil and allow to rest in a warm place for at least half hour before carving and serving.
Resting the meat allows the juices to redistribute which improves the texture and succulence. It also allows time to turn the oven up and get your roast potatoes truly crispy.
Make the bacon lattice on a sheet of greaseproof paper, this makes it easier to transfer onto the turkey.
Giblets are a useful addition to your gravy for increased depth of flavour.
Use them to make a stock, simmering them gently in 200ml of water for around 15 minutes, with a little chopped onion, carrot, celery and a bay leaf. Strain and use the stock when making the gravy.
For more recipes, food tips and Christmas ideas visit ASDA's Extra Special site.
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