Elaine's Christmas Turkey

I've made this for the last 3 years, so I think I can conclude that to make the perfect turkey, the all important ingredient is.. (drum roll).. Bacon! It's so simple once you involve bacon, as that means there is no basting involved and the turkey can be out-of-sight-out-of-mind while it cooks.

This year I made a turkey to feed about 12 people - so 6.3kg worth. On top of that I purchased about 1.5kg of unsmoked streaky bacon and used that all on the bird.

step 1:
Wash turkey inside and out. I always get fresh turkey, no need to bother with defrosting! Pat dry.
Step 2:
Rub inside of turkey with lemon juice, salt and pepper. Throw in garlic, onions and any herbs you like (mine just has rosemary)
Step 3:
Gently separate the skin on the top of the turkey. insert the bacon rashes under the skin, I think I used 4 or 5 rashes each side of the breast. Make sure it spans as wide as possible. I used a spoon to help me sperate, then it's all hands on deck!
Step 4:
Weave bacon rashes all over the top of the turkey. I make it as tight as I can and cover as much as possible - there's heaps of bacon!
Step 5:
Oil the tray and place some parsnips and onions as a base (not too much!). Place the turkey on top of these. I then place more bacon around the legs and make sure I cover the enterace of the turkey with bacon. Feel free to stuff some bacon inside too!
Step 6:
Place toothpicks all over to hold the bacon weave in place. I placed so many I lost count! Peel onions and garlic and place all around the turkey.
Step 7:
Place a foil tent over the turkey and place in oven for 165degreesC. I cooked mine for 3.75hours and it came out awesome. Though this does depend on the oven and turkey size!
I do stick a thermometer in so I can check the temperature of the meat (thickest part should be at least 165f to eat).

Yum turkey for a Merry Christmas! The bacon comes out crispy and the meat is juicy. Awesome = bacon turkey.