Bacon-wrapped turkey with mustard and tarragon butter
- December 2019
- Serves 8 with leftovers
- Hands-on time 20 min, oven time 7-10 hours
You can’t rush a classic. It’s time to take things slow with this knockout slow-roast, bacon-wrapped turkey recipe; it makes enough to serve 8 with juicy leftovers to spare.
We’ve also got a whole collection of Christmas turkey recipes for you to discover.
- 32.2g (14.5g saturated)
- 7.9g (4g sugars)
We tested our bird at 6, 8 and 10 hours and each time the breast meat was moist and flavoursome (with no basting during cooking). We’re confident the slow roast could be done overnight but, either way, the joy of this recipe is that once the turkey has had at least 6 hours it can be carved and eaten or will happily cook for longer. The cooked turkey can also rest, freeing up oven space. It will stay hot for up to 2 hours, covered with foil.
Californian red zinfandel or an Australian shiraz-cabernet blend.
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