This delicious Jamie Oliver turkey and bacon roast is a simple yet impressive dish perfect for any festive meal. The crispy bacon adds incredible flavour and keeps the turkey moist, while the rich cranberry-infused gravy brings everything together. It’s easy to prepare and works with any size bird, making it a great choice for gatherings or holiday feasts!
Ingredients Needed
- 1 whole turkey (higher-welfare or standard, size based on your needs)
- 12 rashers smoked streaky bacon (higher-welfare)
- 2 heaped tbsp plain flour
- 2 tbsp cranberry sauce
How To Make Turkey And Bacon
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
- Calculate cooking time: Cook a higher-welfare turkey for 25 to 30 minutes per kilo (11 to 14 minutes per pound) and a standard turkey for 35 to 40 minutes per kilo (16 to 18 minutes per pound). A 7kg (15lb) turkey should roast for just over 3 hours.
- Add bacon before finishing: About 1 hour before the cooking time is up, remove the turkey from the oven and take off the foil. Arrange the bacon rashers over the turkey in a criss-cross pattern. Return to the oven and cook until the turkey is golden and fully cooked.
- Check if the turkey is done: Insert a knife into the thickest part of the thigh—if the juices run clear, it’s cooked. For accuracy, use a meat thermometer: 65ºC (150ºF) for high-quality turkeys and 70ºC (160ºF) for supermarket or standard birds.
- Rest the turkey: Use tongs to tilt the turkey so the juices drain into the tray. Transfer it to a platter, cover with foil and a clean tea towel, and let it rest for up to 2 hours.
- Make the gravy: Place the turkey roasting tray over medium heat. Skim off most of the fat and save it for later use. Stir in the flour, mashing the vegetables and scraping up the sticky bits. Pour in up to 2 litres (8 cups) of boiling water and simmer until thickened. Stir in the cranberry sauce.
- Strain and serve: Push the gravy through a coarse sieve, season to taste, and keep warm over low heat. Before serving, mix in any resting juices from the turkey for extra flavour.
Recipe Tips
- Use a meat thermometer: To avoid dry turkey, check the internal temperature. A high-quality bird should reach 65ºC (150ºF), while a standard bird needs 70ºC (160ºF).
- Let the turkey rest: Resting for up to 2 hours keeps the meat juicy and makes carving easier. Don’t skip this step!
- Weave the bacon tightly: Stretch the bacon slightly and weave it neatly to cover the turkey well. This helps it stay in place and adds extra flavour.
- Skim off excess fat for gravy: Before making the gravy, remove most of the fat from the tray so the gravy isn’t greasy but still full of flavour.
- Don’t skip the cranberry sauce: It balances the richness of the gravy and gives it a slightly sweet, festive touch.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover turkey and bacon cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Keep the bacon-covered turkey separate from the gravy for the best texture.
- Freeze: Once cooled, wrap the turkey tightly in foil or plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 160ºC/325ºF. Place the turkey in a baking dish with a splash of stock or water to keep it moist. Cover with foil and heat for 15–20 minutes, removing the foil in the last 5 minutes to crisp up the bacon.
Nutrition Facts
Serving Size: 1 serving (based on 12 servings)
- Calories: 734
- Total Fat: 38g
- Saturated Fat: 16.2g
- Total Carbohydrate: 6.8g
- Dietary Fiber: 1.5g
- Sugars: 3.5g
- Protein: 91.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Turkey Kofta
- Jamie Oliver Turkey Drumsticks
- Jamie Oliver Turkey Clementine
- Jamie Oliver Turkey Crown
Jamie Oliver Turkey And Bacon
Description
This delicious Jamie Oliver turkey and bacon roast is a simple yet impressive dish perfect for any festive meal. The crispy bacon adds incredible flavour and keeps the turkey moist, while the rich cranberry-infused gravy brings everything together. It’s easy to prepare and works with any size bird, making it a great choice for gatherings or holiday feasts!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
- Calculate cooking time: Cook a higher-welfare turkey for 25 to 30 minutes per kilo (11 to 14 minutes per pound) and a standard turkey for 35 to 40 minutes per kilo (16 to 18 minutes per pound). A 7kg (15lb) turkey should roast for just over 3 hours.
- Add bacon before finishing: About 1 hour before the cooking time is up, remove the turkey from the oven and take off the foil. Arrange the bacon rashers over the turkey in a criss-cross pattern. Return to the oven and cook until the turkey is golden and fully cooked.
- Check if the turkey is done: Insert a knife into the thickest part of the thigh—if the juices run clear, it’s cooked. For accuracy, use a meat thermometer: 65ºC (150ºF) for high-quality turkeys and 70ºC (160ºF) for supermarket or standard birds.
- Rest the turkey: Use tongs to tilt the turkey so the juices drain into the tray. Transfer it to a platter, cover with foil and a clean tea towel, and let it rest for up to 2 hours.
- Make the gravy: Place the turkey roasting tray over medium heat. Skim off most of the fat and save it for later use. Stir in the flour, mashing the vegetables and scraping up the sticky bits. Pour in up to 2 litres (8 cups) of boiling water and simmer until thickened. Stir in the cranberry sauce.
- Strain and serve: Push the gravy through a coarse sieve, season to taste, and keep warm over low heat. Before serving, mix in any resting juices from the turkey for extra flavour.
Notes
- Use a meat thermometer: To avoid dry turkey, check the internal temperature. A high-quality bird should reach 65ºC (150ºF), while a standard bird needs 70ºC (160ºF).
- Let the turkey rest: Resting for up to 2 hours keeps the meat juicy and makes carving easier. Don’t skip this step!
- Weave the bacon tightly: Stretch the bacon slightly and weave it neatly to cover the turkey well. This helps it stay in place and adds extra flavour.
- Skim off excess fat for gravy: Before making the gravy, remove most of the fat from the tray so the gravy isn’t greasy but still full of flavour.
- Don’t skip the cranberry sauce: It balances the richness of the gravy and gives it a slightly sweet, festive touch.
Jamie Oliver Turkey And Bacon