Christmas Roast Turkey with Apple and Bacon Stuffing

Hello turkey...

One of my favourite things about Christmas is our family's Christmas Eve feast where we spend the whole day cooking up a storm, playing games and getting dressed up in crazy costumes!! Thats beside of course the real reason for Christmas being to celebrate the birth of Jesus...and the presents, Christmas tree, gingerbread, k.k, searching for homes with awesome Christmas lights, hehe there is so much to love about Christmas for me.

Baking a Christmas Turkey has always been a tradition in our family every Christmas and lucky for me (and I do really mean it) this is always my job! It's not as hard as it looks, and though it does take some practice to perfect it, it's probably once of the most delicious things you'll ever eat and ever more satisfying that you made it yourself and when you see your family going mmmmmmm and ahhhhhhhhs after their first bite to the very last piece of turkey!

What to do:

1.  To make the Apple and bacon stuffing: Heat oil in a frying pan on medium. Cook onion for 3 mins until soft. Add bacon and cook for another 3 mins. Transfer to a small bowl. Add rice, apples, almonds, sage and egg. Mix well. Season to taste.

3. Preheat oven to 180°C or 160°C fan. Rinse out turkey and pat dry with kitchen paper. Spoon the Apple-rice stuffing into cavity. Carefully separate the skin of the breast from the meat and spoon the room temperature butter under the skin over the breast meat. Smooth skin with hands to re-shape. Rub remaining butter over the whole turkey and season lightly with salt and pepper. Add the bacon strips over the breast part of the turkey, this will help keep the breast from drying out and adds extra flavour. Weigh stuffed turkey and calculate cooking time (allow approximately 35mins per 1 kg of turkey)

4. Place turkey on a rack in a large baking pan. Cover with greased foil. Roast for calculated cooking time, basting every 20 mins. Remove foil for the last 30 mins of cooking, to brown. To test if cooked, insert a skewer or fork into thickest part of thigh: the turkey is cooked if the juices run clear. Remove from oven and rest for 15 mins before slicing. Reserve the cooking juices from the baking tray for gravy.

5. To make the gravy, remove most of the oil from the cooking juices. Remove wings from the turkey and the cooked bacon from the breast and add to baking tray. Put baking tray on the stove on low heat and add flour and butter. Cook for about 1 minute and add the chicken stock and sage leaves. Allow the stock to boil and reduce heat simmering for about 15 minutes until gravy has thickened. Season with salt and pepper. Strain the gravy through a sieve and serve over the turkey with cranberry sauce.

Enjoy your amazing effort with your family and love ones, as I will be very much looking forward to cooking the turkey for my family in the next few days!!

Lots of love as always from myself and my family and happy eating during this Christmas holiday!

Fat Pom Pom xo