Jamie Oliver Turkey And Bacon

If you’re after a showstopping centrepiece for your next holiday meal, Jamie Oliver Turkey And Bacon is exactly what you need. This classic roast marries juicy turkey with crispy smoked bacon, giving it incredible flavour and keeping every bite moist. I made it for a pre-Christmas dinner with friends, and it honestly might become our new tradition—the cranberry-spiked gravy was a revelation. (inspired by Jamie Oliver)

Ingredients Needed

For the Roast Turkey:

• 1 whole turkey (higher-welfare or standard, size based on your needs)
• 12 rashers smoked streaky bacon (higher-welfare)

For the Gravy:

• 2 heaped tbsp plain flour
• 2 tbsp cranberry sauce

How To Make Jamie Oliver Turkey And Bacon

Preheat the Oven:

Start by preheating your oven to 180ºC/350ºF/gas 4. This steady, moderate heat helps roast the turkey evenly, without drying it out.

Calculate the Cooking Time:

Your cooking time will depend on the size and quality of your turkey. For higher-welfare birds, aim for 25–30 minutes per kilo (11–14 minutes per pound). Standard birds need a bit longer—35–40 minutes per kilo (16–18 minutes per pound). For example, a 7kg turkey (around 15 pounds) will need just over 3 hours.

Add Bacon Before Finishing:

With about an hour of cooking time left, take the turkey out of the oven and remove the foil. Then, arrange the streaky bacon rashers in a neat criss-cross pattern across the top. The bacon not only looks impressive, it bastes the bird as it cooks, locking in that juicy goodness. Pop the turkey back into the oven to finish roasting and get that golden, crispy top.

Check for Doneness:

The easiest way to check if your turkey is cooked is to insert a knife into the thickest part of the thigh. If the juices run clear, you’re good. For more accuracy, use a meat thermometer: aim for 65ºC (150ºF) for high-welfare turkeys, and 70ºC (160ºF) for standard ones.

Rest the Turkey:

Once done, carefully tilt the turkey over the roasting tray to let the juices drain off. Then transfer it to a platter, cover with foil and a clean tea towel, and rest for up to 2 hours. This makes carving a breeze and gives you time to prep your sides.

Make the Gravy:

While the turkey rests, it’s gravy time! Put the roasting tray on the hob over medium heat. Skim off most of the fat but leave those sticky bits—they’re pure flavour. Stir in the flour, mash up any veg, and scrape everything together. Add up to 2 litres (8 cups) of boiling water, bring to a simmer, and stir in the cranberry sauce. Let it bubble away until thick and glossy.

Strain and Serve:

Strain the gravy through a coarse sieve to get a smooth sauce. Taste and season. Just before serving, stir in any resting juices from the turkey for that final flavour boost.

Strain the gravy through a coarse sieve to get a smooth sauce. Taste and season. Just before serving, stir in any resting juices from the turkey for that final flavour boost.

Why I Love This Recipe

I made this Jamie Oliver Turkey And Bacon for a Sunday roast with friends, and it was such a hit. The bacon gives the turkey an unbelievable savoury depth, and the cranberry gravy is just the right balance of sweet and tangy. It felt fancy without being fussy—and made the house smell like pure holiday joy.

Recipe Tips

• Use a meat thermometer to avoid dry turkey—especially helpful if you’re roasting a larger bird.
• Rest your turkey for at least 30 minutes, ideally up to 2 hours. It really makes a difference in moisture and flavour.
• Weave your bacon tightly and stretch it slightly before laying it on—this helps it stay put and crisp up nicely.
• Skim off most of the fat before making the gravy so it doesn’t end up greasy.
• Don’t skip the cranberry sauce—it transforms the gravy into something really special.

How To Store This Jamie Oliver Turkey And Bacon

In the Fridge:

Place cooled slices of turkey and bacon in an airtight container. Store separately from the gravy if possible, and eat within 3 days.

In the Freezer:

Wrap individual portions tightly in foil or plastic wrap, then pop into a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

Preheat your oven to 160ºC/325ºF. Place the turkey in a baking dish with a splash of water or stock. Cover with foil and reheat for 15–20 minutes. For crispy bacon, remove foil for the last 5 minutes.

Nutrition Facts (per serving)

• Calories: 734
• Carbs: 6.8g
• Protein: 91.9g
• Fat: 38g
• Sugar: 3.5g
• Fibre: 1.5g
• Sodium: ~600mg (will vary with bacon and gravy salt levels)

Let’s Answer a Few Questions!

Can I make this with turkey breast instead of a whole turkey?
Absolutely! A turkey breast joint will cook faster and still tastes delicious wrapped in bacon.

What kind of bacon should I use?
Smoked streaky bacon gives the best flavour and crisps up beautifully. But if you prefer unsmoked, go for it!

Can I use store-bought gravy instead?
You can—but honestly, this cranberry-infused homemade version is worth the little extra effort.

How do I keep the bacon from slipping off?
Stretch each rasher slightly and weave them tightly in a criss-cross—once they cook, they cling on like a dream.

Is this recipe gluten-free?
As written, it’s not (due to the flour in the gravy), but you can sub in a gluten-free flour to make it work!

Try More Recipes:

• Jamie Oliver Turkey Kofta
• Jamie Oliver Turkey Drumsticks
• Jamie Oliver Turkey Clementine
• Jamie Oliver Turkey Crown