French Roasted Turkey
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 Turkey
6 ounces Butter, (enough to cover,
(6 to 8) depending on size of bird )
1 pint Well-flavoured stock, made from giblets , about
1 Rounded tbsp flour, (to thicken gravy)
Salt and pepper
8 ounces Rashers streaky bacon
Sausage meat
Mushrooms
Bacon
Breadcrumbs
Egg

Preparation

1 Pre-heat oven to 180C and partially stuff the turkey with sausage meat. 2 Then lend the mushrooms, finely chopped bacon, breadcrumbs and egg to make up the remainder of the stuffing. 3 Lay the bacon rashers over the turkey, cover in foil that has been thickly spread with butter, and place in a roasting pan. Fill with half the stock and put in the oven. 4 Turn and baste every 20 minutes, keeping the turkey covered in foil and topping up the stock as needed. If the turkey is not sufficiently brown towards the end of cooking time, remove the foil and leave until the skin is golden. 5 Serve with a selection of vegetables, roast potatoes and gravy, made from the remainder of the stock.