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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...
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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...

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