Traditional Roast Turkey

Ingredients:

1 whole prepared turkey (between 4.5kg and 10kg)
80g bacon fat
200g beef dripping mixed with 50g bacon fat,to baste
stuffing or forcemeat mixture (optional)
salt and freshly-ground black pepper
streaky bacon (optional)

Method:

Wash the bird thoroughly then wipe it inside with a clean, damp, cloth before removing the sinews from the legs. If desired stuff with your choice of stuffing or forcemeat (it's best to stuff the neck end rather than the body as this ensures more even cooking of the bird — when stuffing the neck, do not over-stuff as the stuffing will expand and might tear the skin). If you are not stuffing the bird then add a little bacon fat to the neck then add a little more bacon fat in the body cavity.

Truss the bird, as described, then brush the turkey with a mix of melted beef dripping and bacon fat; then season liberally with salt and freshly-ground black pepper. If desired, place a few strips of streaky bacon across the breast to keep it moist.

Weigh the finished bird (ensure you weigh the bird and the stuffing to get an accurate cooking time) then place on a roasting tin. If the bird is small (up to 4.5kg) transfer to an oven pre-heated to 165�B0;C and roast for 44 minutes per kg. Alternatively, if the bird weighs more than 4.5kg, but less than 7.2kg roast for 40 minutes per kg. Birds over 7.2kg will need to be roasted at 150°C for between 29 and 33 minutes per kg to prevent the meat from drying out. Baste occasionally with the pan juices and more of the dripping mix and cover with foil if the breast seems to be colouring too quickly.

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