Christmas classic turkey roast

Christmas classic turkey roast
  • 1 14lb/approx. 6kg turkey
  • 1lb/450g pork sausage meat
  • 1 large onion, finely chopped 
  • 2 level tbsp freshsage,finely chopped
  • 2 level tbsp flat leaf parsley, finely chopped
  • 25g white breadcrumbs
  • Salt
  • Pepper
  • 4oz/110g soft butter
  • 8oz/225g bacon, thinly sliced
  • 1¼ pints/1 litre chicken stock
  • 2 tbsp all purpose/plain flour
Large Roasting Pan
  • Heat the oven to 220°C/425°F/Gas 7
  • In a large mixing bowl mix together the chopped onion, pork sausage meat, herbs, breadcrumbs with a pinch of salt and pepper to prepare the stuffing.
  • Slide your fingers under the skin at the neck end and loosen to create a cavity over the breast. Stuff the neck end with the stuffing up to the breast. Tuck the loose skin underneath and secure.
  • Coat the soft butter evenly over the breast and legs of the turkey. Place thin slices of bacon neatly across the breast and top surface of the legs. Sprinkle the whole turkey liberally with salt and pepper.
  • Roast in the preheated oven for 40 minutes later lower the temperature to 325°F/160°C/Gas 3 and cook for 3½ hours basting from time to time.
  • Remove the turkey from the oven, raise the temperature to 220°C/425°F/Gas 7. Fold back the foil on the turkey, remove the bacon and pour any juices into a jug or bowl. Place the turkey back into to the oven and cook for a further 30 mins to let the skin become crispy.
  • Remove from the oven and check if the turkey is cooked. If the juices run clear when the thickest part of the thigh is pierced with a small sharp knife. If the juices are pink return to the oven and cook until they run clear.
  • When completely cooked, leave the turkey to rest for 30 mins wrapped loosely with fresh foil before carving. Meanwhile make the gravy.
  • Pour all the juices from the roasting tin into the bowl or jug with the juices saved from the foil. Spoon off all the fat which will float to the surface and discard.
  • Use the juices to make gravy.