Bacon-wrapped Roast Turkey

• vegetable oil↗drizzle of

  plus extra for greasing

• onion↗1

  chopped

• smoked streaky bacon strips24
• fresh breadcrumbs↗2 tbsp tbsp
• sausage stuffing↗400g g

  (we used pork and leek), meat squeezed from casings

• sage leaves8

  chopped, plus a few small leaves for garnish

• cranberry sauce↗250g g

  see a suitable recipe or buy a good quality ready‑made sauce

• turkey breast steaks↗450g g

Step-by-step instructions

1. 1

   Heat a drizzle of vegetable oil in a skillet and use a little more to grease a 900 g loaf pan. Add the onion to the skillet and cook over low heat for 10‑15 minutes until caramelized. Transfer to a large bowl and let cool. Line the pan with a double layer of foil, leaving enough overhanging edge on both sides (this can be used as a handle to lift the finished parcel).

2. 2

   Gently stretch each slice of bacon with the back of a knife. Arrange the strips so that the bottom of the pan is covered with overlapping bacon strips, and the strips rise neatly along the sides in a single layer, generously protruding. Sprinkle the breadcrumbs over the bacon.

3. 3

   When the onion has cooled, add the sausage stuffing and sage leaves to the bowl. Mix well, then fill half of the mixture into the pan. Distribute about a third of the cranberry sauce.

4. 4

   Slice each turkey breast steak into three strips. Lay roughly half of the turkey over the filling, filling any gaps like a puzzle, keeping the turkey in one thick layer, then season. Distribute a little more cranberry sauce, then cover with the remaining filling, sauce and turkey in the same way, ensuring no gaps between layers. The parcel should be filled to the top. Fold the overhanging bacon and wrap the pan with foil. It can now be chilled for up to 2 days.

5. 5

   Preheat the oven to 180 °C/160 °C fan/gas 4. Place the pan on a baking sheet and bake for 1 hour 30 minutes. Remove the pan from the oven and let cool for 10 minutes. Carefully lift the parcel from the pan using the foil handles. Transfer the parcel to a baking sheet. Return to the oven for another 15‑20 minutes until the outside is crisp and browned. Check the internal temperature with a thermometer – it should be 75 °C. Or insert a metal skewer into the centre of the parcel and ensure it’s hot. Lightly cover with foil and let rest for at least 15 minutes before serving. Sprinkle with the remaining sage leaves, then slice. Keep leftovers in the fridge for up to 2 days.