Roast Turkey With Orange And Smoky Bacon Baste

1. 1

   Carefully loosen the skin over the turkey breasts.

2. 2

   Mix together all the ingredients for the baste and spread under the skin over the breast.

3. 3

   Press any chosen stuffing into the neck end of the turkey. Tuck the neck flap under the bird's back and secure with a small skewer.

4. 4

   Place the turkey in a large roasting dish and cover with foil.

5. 5

   Cook in pre-heated oven at 220u00b0C, 200u00b0C fan oven, Gas Mark 7 for 40 minutes, then reduce the heat to 170u00b0C, 150u00b0C fan oven, Gas Mark 3 for 3-31/2 hours.

6. 6

   Remove the foil, baste well, increase the oven temperature to 200u00b0C, 180u00b0C fan oven, Gas Mark 6 for a further 30-45 minutes until well browned and thoroughly cooked through.

7. 7

   Transfer to a large serving plate, cover loosely with foil and leave to stand for up to 45 minutes (to relax the meat and make carving easier).

8. 8

   Add the Gravy Pots to the roasting tin with 550ml warm water. Stir continuously with a whisk and bring up to a boil. Boil for 1 minute.

9. 9

   Serve with roast potatoes, your choice of stuffing, seasonal vegetables and cranberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.