This show-stopping roast turkey is sure to impress your family and friends at Thanksgiving or Christmas. The bacon topping not only looks great but adds a lovely flavour. This recipe also includes easy steps to make your own, tasty gravy.
Roast turkey is definitely more popular in the northern hemisphere than it is in little old New Zealand. Especially as the bird of choice for big holidays like Christmas and Thanksgiving. But don't let that stop you! If you're new to cooking turkey, I highly recommend you give this recipe for Bacon Covered Roast Turkey a go. Super easy to prepare and an impressive dish to share with friends.
If you're looking for the perfect side dishes to go with this, you can't go past my Hasselback Potatoes, Honey Glazed Carrots and easy Sautéed Asparagus and Beans. Or for another amazing roast, check out my Lemon Garlic Butter Roast Chicken.
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Ingredient notes:
- Turkey: A large turkey is most commonly available in November and December in New Zealand supermarkets and butchers.
- Bacon: Streaky bacon is best for this recipe. It has the right amount of fat, and is easy to weave.
- Chicken Stock: I add a cup of chicken stock when cooking the gravy. This could be homemade or store bought, or you could substitute it for more water.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Prepare the turkey: Remove the giblets and neck from the cavity of the turkey and discard. Pat the skin dry with a paper towel.
Place the sliced onions on the bottom of a large roasting tray. Place the turkey on top of the onions, breast side up. Place the orange and sprigs of herbs inside.
Rub the top of the turkey with the soft butter then sprinkle over the cracked pepper and sea salt. Tie the legs with kitchen string and cover the turkey with tinfoil.
Cook the turkey: Preheat the oven to 180°C fan bake. Place your prepared turkey in the oven and cook, covered with tinfoil for 2 hours.
Remove from the oven. Uncover, place the streaky bacon on top and add 1 cup of water to the tray. Cook for a further 30 minutes, uncovered, until the bacon is crispy and the turkey is cooked through. If your turkey is larger you may need to cook it for longer. Allow the turkey to rest for 1-2 hours, covered with tinfoil.
To make the gravy: Remove the turkey from the tray and set aside to rest. Place the tray on the stovetop on a low heat.
Sprinkle the flour into the tray and whisk to combine with the juices until there are no lumps. Add 1 cup of chicken stock and stir through.
Add 1 cup of boiling water at a time and whisk well after each addition. Continue to stir until it has thickened up. Strain the gravy through a sieve then serve with the turkey.
Recipe FAQs:
During the holiday season, you can buy a turkey from many supermarkets. At other times of the year, you can purchase them online.
Gravy is made from the cooking juices of a roast. These juices often contain small peices of meat, herbs and onion. By straining the gravy, you get rid of all the lumpy bits.
Yes. The majority of the recipe is gluten free. When you make the gravy, leave out the flour and use cornflour instead. Mix the cornflour with a small amount of water before adding it to the pan, then mix through.
Storage:
The turkey can be prepared the day before. Prep it on the tray and place the whole tray in the fridge. On the morning of the day you want to serve it, simply heat the oven and place the prepared tray in.
Any leftover roast turkey can be stored in an airtight container in the fridge for up to 3 days. Serve cold cuts of meat, or reheat to piping hot before eating.
Top tips:
Turkey sizes vary so allow approximately 35 minutes per kilo to cook the turkey through.
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Classic Roast Turkey
A roast turkey stuffed with orange and herbs and covered in streaky bacon. Served with homemade gravy.
Ingredients
- 3-4kg turkey, defrosted
- 2 onions, each sliced into 3 circles
- 1 orange, cut in half
- Sprig of rosemary
- Sprig of thyme
- 50g butter, softened
- ¼ tsp fresh black pepper
- 1 Tbsp sea salt
- 250g streaky bacon
Gravy
- 3 Tbsp flour
- 1 cup chicken stock, salt reduced
- 3 cups boiling water
Instructions
- Prepare the turkey: Remove the giblets and neck from the cavity of the turkey and discard. Pat the skin dry with a paper towel.
- Place the sliced onions on the bottom of a large roasting tray. Place the turkey on top of the onions, breast side up. Place the orange and sprigs of herbs inside.
- Rub the top of the turkey with the soft butter then sprinkle over the cracked pepper and sea salt. Tie the legs with kitchen string and cover the turkey with tinfoil.
- Cook the turkey: Preheat the oven to 180°C fan bake.
- Place your prepared turkey in the oven and cook, covered with tinfoil for 2 hours.
- Remove from the oven. Uncover, place the streaky bacon on top and add 1 cup of water to the tray. Cook for a further 30 minutes, uncovered, until the bacon is crispy and the turkey is cooked through. Allow the turkey to rest for 1-2 hours, covered with tinfoil.
- To make the gravy: Remove the turkey from the tray and set aside to rest. Place the tray on the stovetop on a low heat.
- Sprinkle the flour into the tray and whisk to combine with the juices until there are no lumps. Add 1 cup of chicken stock and stir through.
- Add 1 cup of boiling water at a time and whisk well after each addition. Continue to stir until it has thickened up. Strain the gravy through a sieve then serve with the turkey.
Notes
- The turkey can be prepared the day before. Prep it on the tray and place the whole tray in the fridge. On Christmas morning, simply heat the oven and place your prepared tray in.
- Turkey sizes vary so allow approx 35 minutes per kilo to cook the turkey through.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 1454Total Fat: 102gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 64gCholesterol: 1344mgSodium: 2483mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 352g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Bernie says
This was delicious…tender and flavoursome…it’s a keeper! I was worried about cooking my first Turkey and it would be dry but not using this recipe. Highly recommend it!
VJ cooks says
Oh that's great. Thanks for the feedback, Bernie.