Traditional Bronze Turkey Roast

Traditional Bronze Turkey with Bacon, Stuffing & Goose-Fat Roasties

A proper Christmas centrepiece: free-range Traditional Bronze Turkey roasted with herb butter, finished with crisp bacon and served with goose-fat roast potatoes, stuffing balls, pigs-in-blankets and glossy gravy. Simple, generous and perfect for the big day.

Prep: 25 mins | Cook: 180 mins

Medium

Serves 8

Ingredients

1 Traditional Bronze Turkey, approx. 4kg
100g softened butter
1 tsp dried sage
1 tsp dried thyme
Sea salt & freshly ground black pepper
10–12 rashers Unsmoked Streaky Bacon
1.5kg floury potatoes, peeled and cut into chunks
3–4 tbsp Goose Fat
350g Pork Sausage Meat
1 pack Traditional Sausage Stuffing Mix
1 pack Pigs in Blankets or 12 Large Christmas Chipolatas
1 jar Chicken Gravy (gluten free)
150–250ml Chicken Stock (gluten free), to loosen/enrich gravy
1 tbsp Local Kent Honey, optional for glazing carrots or parsnips
Butchers String, optional if re-tying the bird
Seasonal vegetables, to serve

Method

Remove the turkey from the fridge 1 hour before cooking. Heat the oven to 180°C (fan 160°C).
Pat the turkey dry. Mix softened butter with sage, thyme, salt and pepper, then rub all over the turkey, including under the skin where possible.
Lay Unsmoked Streaky Bacon over the breast to help protect the meat and add flavour. Tie with Butchers String if needed.
Place the turkey breast-side up in a large roasting tin. Roast for approximately 2½–3 hours, basting occasionally, until fully cooked through. Use the supplied timer/cooking instructions as a guide and check the thickest part with a clean probe thermometer before serving.
While the turkey cooks, parboil potatoes in salted water for 8–10 minutes. Drain, steam-dry, then toss with Goose Fat, salt and pepper. Roast for 45–55 minutes until golden and crisp.
Mix Pork Sausage Meat with Traditional Sausage Stuffing Mix. Shape into balls and roast for 25–30 minutes until golden and cooked through.
Add Pigs in Blankets or Large Christmas Chipolatas to the oven for the final 25–30 minutes of cooking.
If using honey-roasted vegetables, toss carrots or parsnips with a little Goose Fat, salt, pepper and Local Kent Honey, then roast for 30–35 minutes until caramelised.
When the turkey is cooked, transfer it to a warm board, cover loosely with foil and rest for 30–45 minutes before carving.
Warm Chicken Gravy and whisk in Chicken Stock until glossy and pourable. Use Onion Gravy as an optional extra if you prefer a deeper savoury finish.
Carve the turkey and serve with goose-fat roasties, stuffing balls, pigs-in-blankets, seasonal vegetables and plenty of gravy.