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Morrisons Redcurrant Jelly 220g!

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Bacon Topped Turkey

Restaurant: Adlington Turkeys
Serves: 8
Prep / cook time Prep time 15 minutes

Try taking your Christmas turkey in a different direction by covering it in rashers of local bacon and fried mushrooms. It’s an instant crowd pleaser and will guarantee tasty results every time. Especially if you use a locally-reared turkey from Adlington of Warwickshire.

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50p off Morrisons Redcurrant Jelly 220g
Valid until 31st December 2023
Taste Club members can enjoy 50p off Morrisons Redcurrant Jelly 220g! The perfect addition to your Christmas gravy...

INGREDIENTS

Turkey

1 x 800g/1lb 12oz British turkey breast roll joint

4-5 tbsp redcurrant jelly

1 tbsp oil

1 small onion, peeled and finely chopped

2-3 garlic cloves, peeled and crushed

50g/2oz button mushrooms, wiped and sliced

salt and freshly ground black pepper

2 tbsp freshly chopped parsley

225g/8oz streaky bacon

Flat leaf parsley and fresh redcurrants to garnish

METHOD

1

Preheat the oven to 190°C/375°F/ Gas Mark 5, 10 minutes before roasting. Weigh the joint and calculate the cooking time at 20 minutes per kg + 70 minutes at the end. Wipe the turkey joint and reserve. Warm the redcurrant jelly until smooth and brush 1-2 tbsp over the turkey.

2

Heat the oil in a pan and gently sauté the onion and garlic for 3 minutes. Add the mushrooms and continue to cook for further 2 minutes. Add seasoning to taste and the chopped parsley and arrange on top of the turkey.

3

Arrange the streaky bacon across the mushroom topping so that the mushrooms are completely encased. Place in a roasting tin and cook in the oven for the calculated cooking time. Remove from the oven and leave to rest for 10-15 minutes.

4

When ready to serve, warm the remaining redcurrant jelly and pour over the joint, garnish and serve with freshly cooked vegetables and a gravy of your choice.

TO SERVE

Serve with a selection of side dishes and roast potatoes - take a look at this month's Eat for Christmas inspiration...