Roast turkey

Tags: main dish, Christmas, made
. 11 steps
1 turkey Stuff turkey: push the stuffing in from both ends, but not too tightly because it expands during cooking; tuck the neck flap under and secure with a skewer. Rub with butter, especially the breasts, and tuck an extra lump down the sides of the thighs. Lay bacon over turkey, especially the breasts and thighs. Line a baking dish with a very large double sheet of foil, place the turkey inside, seal the foil, though not too tightly. Cook turkey in a moderately slow oven 1 1/2 hours plus 20 minutes per kg. Remove the foil and bacon, baste thoroughly, increase temperature to moderately hot, cook a further 1/2 hour. Recover with foil, leave to rest up to 1 hour with the oven turned off.
120g butter mix well
1/2 cup sage finely chopped
1 cup parsley
1 tablespoon ground pepper
170g streaky bacon rashers
600g tin chestnuts   Drain, mash with fork
500g pork sausage meat Mix well
500g cooking apples chopped into small pieces
1 medium onion finely chopped
1 egg beaten   Mix in
salt and pepper
Use rindless unsmoked bacon
The turkey is best stuffed the night before. Leave it in a cool place. If you leave it in the fridge, take it out in plenty of time to reach room temperature before cooking.