WHAT IS TURKEY RASHERS RECIPES

Steps:

• Preheat oven to 190°C (170°C fan) mark 5. Lay a rasher on a board and run the blunt side of a knife across the length of the rasher a few times to stretch it. Repeat with other rashers.

  Weigh turkey and work out the cooking time: allow 20min per kg plus 1hr 10min - or be guided by the instructions on the packaging. Put into a roasting dish just large enough to hold the crown. Rub with butter and top with tarragon. Season.

  Lay a rasher of bacon along the left-hand side of the turkey, followed by one horizontally across the top. Add remaining rashers, laying them to form a criss-cross pattern (see picture above). Tuck any loose ends underneath the crown. Pour stock into the roasting dish, then cover turkey with foil.

  Roast for the calculated cooking time. Mix together mustard and honey to make a glaze. When turkey has 20min cooking time remaining, remove foil and drizzle over the glaze. Return to the oven, uncovered, for the remaining cooking time. Check turkey is cooked by piercing the thickest part of the meat with a knife - the juices should run clear. If they're still pink, return to the oven and check again at 10min intervals until it's ready. Transfer to a warm plate, cover with foil and leave to rest in a warm (not hot) place for 30min. Surround with roasted vegetables and serve.

Steps:

• 1. Click here for how to prep your bird...
  2. Preheat the oven to 180ºC/350ºF/gas 4.
  3. You want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. Higher-welfare birds generally have more intramuscular fat, which means they cook quicker than standard, lean birds. If you’ve got a 7kg bird, like I had here, do it for just over 3 hours, based on the guideline timings above.
  4. Just under 1 hour before the time is up, get the tray out of the oven and remove the tin foil.
  5. Cover the bird with your rashers of bacon, stretching and weaving them into a criss-cross pattern however you like. Return the turkey to the oven for the remaining time, or until golden and cooked through.
  6. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. If you’re worried, use a meat thermometer. You want to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly’s turkeys, or 70ºC for a supermarket higher-welfare or standard bird.
  7. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover with a double layer of tin foil and a clean tea towel, and leave to rest for up to 2 hours while you crack on.
  8. Use your tray of trivet veg and juices to make your gravy. Place the turkey tray over a medium heat on the hob. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day.
  9. Stir the flour into the tray, mashing up all the veg and scraping up all the sticky bits from the base. Pour in up to 2 litres of boiling kettle water and simmer until the gravy is the consistency of your liking, then stir in the cranberry sauce.
  10. Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
  11. Keep warm over the lowest heat until needed, adding any extra resting juices from the turkey before serving.