Boned and Rolled Maple and Orange Glazed Turkey with Apple and Smoked Bacon Stuffing

Method

1. 1. To prepare the stuffing melt the butter in a large frying pan over a medium high heat and when it begins to foam add in the streaky bacon and fry for 3-4 minutes. Add in the onions and fry for a further 4-6 minutes until soft.
2. 2. Add in the apple and fry for a further 3 minutes. Remove from the heat and stir through the bread crumbs. orange zest and season with sea salt and ground black pepper. Allow to cool before covering and storing in the fridge until you are ready to use it.
3. 3. Once you've brought your stuffing down to the butcher and he has stuffed and rolled the turkey, place it in a large roasting tray and rub with the butter. Season generously with sea salt and ground black pepper.
4. 4. Preheat the oven to 190˚C/375˚F/Gas Mark 5.
5. 5. Roast the turkey until a meat thermometer reads 150˚F for approximately 2 1/2 hours. If the skin is looking too brown, just cover with tin foil.
6. 6. Whisk together the orange juice and maple syrup and pour a little over the bird every now and then to baste. Save half the mix to add to the gravy.
7. 7. Remove the turkey from the oven and brush with maple syrup and place back in the oven until a meat thermometer reads 160˚F about 20 minutes more.
8. 8. Place the bird on a chopping board with deep grooves and cover with tin foil.
9. 9. Scrape the juices from the bottom of the roasting tin into a small sauce pan along with the remaining maple syrup and orange juice and bring to a steady simmer until it reduces a little.
10. 10. Sliced up the bird and serve with the hot gravy.

• Main Meals
• Christmas
• boned and rolled turkey
• breadcrumbs

Ingredients

• US
• METRIC

You'll Need