Christmas Turkey
The most important part of the most important meal of the year. Christmas Turkey.
Recipe - SuperValu Online
Christmas Turkey
Prep Time10 Minutes
Servings10
Cook Time270 Minutes
Ingredients
SuperValu Dry Cured Streaky Rashers
6 kg SuperValu Quality Irish Fresh Whole Turkey
SuperValu Sausagemeat
Traditional Stuffing
Directions
- On Christmas morning, preheat the oven to 180°C/350°F/gas mark 4. Line the cavity with some baking parchment and loosely pack the bread stuffing into the bird. Stuff the neck of the turkey with the fig and sausagemeat stuffing.
- Weigh the turkey again with the stuffing enclosed to make sure you have accurate calculations for the cooking times. Put the turkey onto a large roasting tray and lay the streaky rashers across the breast to protect the meat and prevent it from drying out.
- Weigh the turkey again with the stuffing enclosed to make sure you have accurate calculations for the cooking times. Put the turkey onto a large roasting tray and lay the streaky rashers across the breast to protect the meat and prevent it from drying out.
10 minutes
Prep Time
270 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
SuperValu Smoked Streaky Rasher (200 g)
€2.79€13.95/kg
Not Available
Superquinn Sausage Meat (500 g)
€3.89€7.78/kg
SuperValu Sage & Onion Stuffing (275 g)
2 for €4
€2.50€9.09/kg
Recipe
- On Christmas morning, preheat the oven to 180°C/350°F/gas mark 4. Line the cavity with some baking parchment and loosely pack the bread stuffing into the bird. Stuff the neck of the turkey with the fig and sausagemeat stuffing.
- Weigh the turkey again with the stuffing enclosed to make sure you have accurate calculations for the cooking times. Put the turkey onto a large roasting tray and lay the streaky rashers across the breast to protect the meat and prevent it from drying out.
- Weigh the turkey again with the stuffing enclosed to make sure you have accurate calculations for the cooking times. Put the turkey onto a large roasting tray and lay the streaky rashers across the breast to protect the meat and prevent it from drying out.