Cooking time: 3,5 hours
- 6,6kg turkey
- sea salt and ground black pepper
- olive oil to rub on the turkey skin
- 250g streaky bacon
- 4 cups of chicken stock
Pre-heat the oven to 180ºC. Wash and dry the turkey. Massage the turkey with olive oil and season with salt and pepper. Fill the turkey cavity with the stuffing and tie the legs together with twine. Secure the cavity with a wooden or metal skewer or sew closed. Stuff the opposite end of the turkey (where the head was) and secure the loose skin with toothpicks. Arrange the streaky bacon rashers that they cover the breast area of the turkey. Cover the wingtips with foil to prevent burning. Place the turkey on an oven rack in a baking dish with the stock. Roast for 3,5–4 hours, taking care to baste the bird with the juices from the baking dish every 30 minutes.
Boschendal 1685 Chardonnay 2008 complements this dish.
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Recipe Diane Heierli • Photography C&D Heierli