Lemon & lime turkey with smoked bacon
- Extra Special Norfolk Bronze Turkey, about 6kg, giblets removed
- 2 lemons (halved)
- 75g unsalted butter (softened)
- 3 shallots (peeled)
- 2 limes (halved)
- 16 rashers Extra Special Smoked Dry Cured Streaky Bacon
- ½tsp ground cinnamon
- 3tbsp maple syrup
- 2tbsp plain flour
- 400ml hot chicken stock
- To Garnish
- Extra lemons (halved)
- Extra limes (halved)
- Extra shallots (halved)
- Bay leaves
Take the turkey from the fridge 1 hr before cooking. Preheat the oven to 200C/ 180C Fan/Gas 6.
Juice 1 lemon (reserve the halves). Mix with 50g butter. Fry the 3 shallots in the other 25g butter for 4 mins.
Put the turkey breast-side up in a roasting tin. Fill the cavity with the shallots, 2 halved lemons and 2 halved limes. Secure the skin with a cocktail stick. Lift the skin at the neck, rub some lemon butter on the meat and the rest on the skin and legs.
Arrange the bacon on the breast. Cover loosely with foil. Calculate the cooking time – for birds over 4kg, allow 20 mins per kg, plus 90 mins. Cook for 40 mins.Reduce oven to 180C/160C Fan/Gas 4. Baste every 1 hr.
Mix the cinnamon and syrup. Brush on the skin and bacon 30 mins before the end. Return the bird to the oven, with the extra citrus and shallots for garnish, if using. Cook, uncovered, until done. To test, pierce the thickest part of the thigh – the juices should run clear. If pink, roast for 15 mins and check until done.
Tilt the turkey to let any juices run into the tin. Put it on a platter, cover in foil and a tea towel, and leave to rest for at least 30 mins.
For the gravy, skim any fat from the juices then stir in the flour. Cook on the hob for 4 mins, stirring, then stir in the stock. Simmer. Pour into a gravy boat.
Serve the bird with the gravy and garnishes.