Roast Turkey with Bacon and Tarragon Stuffing
Roast Turkey with Bacon and Tarragon Stuffing is a flavorful take on a classic roast turkey. The dish features a whole turkey, roasted to golden perfection, and stuffed with a savory mixture of bacon, tarragon, breadcrumbs, and aromatics. The bacon adds richness and smokiness, while the tarragon brings a fresh, slightly anise-like flavor that complements the turkey.The stuffing keeps the turkey moist and infuses it with delicious herbs and spices during roasting. This dish is ideal for festive occasions or holiday meals, offering a satisfying combination of tender, juicy meat and fragrant, flavorful stuffing.
Ingredients
- 4kg whole turkey
- 150g butter, softened
- 1 tbsp finely grated lemon rind
- 6 small sprigs fresh tarragon, plus extra to serve
- 4 bulbs garlic, halved crossways
- 3 sprigs fresh bay leaves, plus extra to serve
- Gravy, to serve
- Roast potatoes, to serve
- Steamed green beans, to serve
Tarragon and Bacon Stuffing
- 50g butter
- 1 leek, trimmed, thinly sliced
- 3 bacon rashers, rind removed, roughly chopped
- 6 cups fresh breadcrumbs
- 1/3 cup chopped fresh tarragon
- 1 egg, lightly beaten
Instructions
- To make stuffing, melt butter in a medium frying pan over medium heat. Add leek and bacon. Cook, stirring, for 5 minutes or until leek softens and bacon browns lightly. Transfer to a large bowl. Add breadcrumbs, tarragon and egg. Season. Stir until well combined.
- Preheat oven to 180C/160C fan forced. Remove and discard neck from turkey. Pat dry inside and out with paper towel. Combine butter and rind in a small bowl. Season with salt and pepper. Gently push 2/3 of the butter mixture between skin and turkey breast. Rub skin to evenly distribute butter mixture. Push 3 tarragon sprigs between skin and each turkey breast.
- Loosely fill neck cavity with some stuffing. Using toothpicks, secure skin over neck cavity to enclose stuffing. Fill large cavity with remaining stuffing. Secure skin over cavity with toothpicks. Tie legs together with kitchen string. Tuck wings under turkey.
- Place garlic halves and bay leaves in a large roasting pan. Place turkey on a greased wire rack. Place in roasting pan. Rub turkey with remaining butter mixture. Season. Cover pans tightly with greased foil. Roast turkey for 1 hour 40 minutes. Remove foil. Roast for a further 1 hour or until turkey is golden and juices run clear when thigh is pierced with a skewer.
- Transfer turkey to a platter or board. Cover loosely with foil. Stand for 15 minutes.
Nutrition
Calories: 4011kcalCarbohydrates: 57.6gProtein: 84.1gFat: 42.2gSaturated Fat: 17gCholesterol: 0.3mgSodium: 985.1mgPotassium: 973.5mgFiber: 4.7gSugar: 4.8gVitamin A: 319.6IUVitamin C: 8.2mgCalcium: 234.2mgIron: 8.7mg
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