Happy Christmas Dan! Although I will have chestnut pate, cooking Turkey for five others.
First thing I do is make the stuffing, which is Paxo Sage and Onion, I have experimented with more exotic mixtures myself, but Husband says he prefers good old Paxo. When the stuffing is done will stuff it into the neck up to the breast of the turkey under the skin. Then I spread butter all over the bird's breast and legs, season a little, then place some rashers of bacon over the breast.
I will then wrap it up in a generous amount of foil letting the air circulate inside, like a loose parcel. It is then placed on a large Baking tin, and I place a little water inside. I do about 20 minutes per lb. on a medium heat. I do take it out at least once to see how it is doing, and then when I think it looks almost ready I remove the foil and baste it with the juices and put it back to brown for about 20 minutes. You can always tell it is done if you stick a skewer into the thigh and the juices run clear. I take it out of the oven and rest it about 30 minutes before serving. Hopefully it is tender and succulent, but a little crispy on the outside.
Happy Christmas to everybody, hope everybody has a wonderful meal!
busy_lizzie
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