Granted, the quantities seem a bit extreme, but itâ€™s a big treat! Itâ€™ll make enough to provide you with Turkey and Stuffing Sandwiches for a while!
To serve 6
75g Softened Butter
225g Very Fat Streaky Bacon
1.Â Â Â Â Â Â Heat the oven to 220C
2.Â Â Â Â Â Â Loosely stuff the Turkey with the stuffing, pushing it up between the flesh and skin, towards the breast.
3.Â Â Â Â Â Â Cover a large baking tray with 2 sheets of foil, one going each way (width-ways and lengthways), and lay the turkey on its back in the centre. Cover in butter, and cover with bacon, making sure that the bowl is completely covered (even if some is overlapping it would be okay.)
4.Â Â Â Â Â Â Wrap the Turkey in foil loosely, sealed firmly but leaving enough space for air to help the Turkey and Stuffing cook through.
5.Â Â Â Â Â Â Place in the oven for forty minutes, and then carry on preparing other sides.
6.Â Â Â Â Â Â After the forty minutes, reduce the heat to 170C.
7.Â Â Â Â Â Â After three and a half hours, turn the heat back up to 200C, remove the Turkey from the oven (you may need some help with this!), take the foil and take off the bacon slices. Baste thoroughly, and return for another thirty to forty five minutes, basting it on a regular basis.
8.Â Â Â Â Â Â To make sure that the Turkey is cooked through, pierce in several places with a skewer and make sure that the juices that come out are golden and clear, with no trace of pinkness.
Serve with Roast Potatoes, Parsnips, Cranberry Sauce, Roast Parsnips and a range of vegetables (Carrots, Brussel Sprouts, etc.)