How To Make A Perfect Roast Turkey


* a 6 kg (13.2 lb) turkey
* 170 g softened butter
* 220 g smoked bacon
* 1 Videojug recipe of sage, onion and sausage meat stuffing
* salt and pepper
* 1 skewer
* 1 roasting tin
* 1 large spoon
* aluminium foil
* 1 chopping board



Preheat the oven

Set the oven to 220ºC ( 425ºF/ gas mark 7).

Step 2:

Stuff the turkey

Place the turkey on a chopping board and push the stuffing deep inside the cavity of the bird. Use one hand to stuff and the other to keep the cavity area open. Continue until all the stuffing has been used.

Step 3:

Grease the turkey

Generously grease the turkey all over the top with the softened butter. Make sure that you rub very well around the legs. Turn it over, continue to grease the underneath area and turn it back to its original position.

Step 4:

Transfer to the roasting tray

Place the turkey onto a roasting tray and season with salt and black pepper.

Step 5:

Add bacon and wrap

Lay eight slices of bacon, horizontally over the turkey, overlapping them as you go. Tear off two large pieces of foil and loosely cover the turkey. This allows air to circulate and keep it moist. Do not wrap it tightly as the turkey will not brown!

Step 6:

Roast the turkey

Place the baking tray in the lowest part of the oven and leave to cook for 45 minutes. Turn the oven down to 170ºC (325ºF/ gas mark 3) and allow to cook for a further two hours.
Next, remove it from the oven, peel off the foil and place back into the oven. Cook for a further hour. After the hour, remove the turkey from the oven once more, take off the bacon slices and set them aside.
Baste the whole of the turkey with juices from the pan. Turn the oven up to 200ºC (390ºF/ gas mark 6) and return the turkey to cook for another 45 minutes. Baste every fifteen minutes for the remaining cooking period to keep it nice and moist and to help the skin turn golden.

Step 7:

Check the turkey

Remove the turkey from the oven after the cooking period. To check to see if it's cooked enough, place a wooden skewer into a leg or breast and give it a gentle squeeze. If the juices run clear it is done!

Step 8:

Allow to rest

Transfer the turkey to a large serving platter and place the bacon strips back over the bird. Allow it to rest for a good 30 minutes before carving.

Step 9:


To create a traditional Christmas dinner we have several serving suggestions to accompany your stuffed roast turkey: honey glazed carrots; fresh brussels sprouts; golden roasted potatoes; turkey gravy; bread sauce and roasted parsnips. All these recipes can be found here on the Videojug website. Merry Christmas!