Roast Turkey With Orange And Smoky Bacon Baste

• 14 1/3 pounds turkey oven-ready
• 7/8 cup butter
• 1 orange
• 3 smoked bacon rashers finely chopped
• 2 tablespoons chopped fresh herbs such as parsley and thyme
• black pepper
• stuffing your choice
• 2 Knorr Chicken Gravy Pots

1. Carefully loosen the skin over the turkey breasts.
2. Mix together all the ingredients for the baste and spread under the skin over the breast.
3. Press any chosen stuffing into the neck end of the turkey. Tuck the neck flap under the bird's back and secure with a small skewer.
4. Place the turkey in a large roasting dish and cover with foil.
5. Cook in pre-heated oven at 220u0b0C, 200u0b0C fan oven, Gas Mark 7 for 40 minutes, then reduce the heat to 170u0b0C, 150u0b0C fan oven, Gas Mark 3 for 3-31/2 hours.
6. Remove the foil, baste well, increase the oven temperature to 200u0b0C, 180u0b0C fan oven, Gas Mark 6 for a further 30-45 minutes until well browned and thoroughly cooked through.
7. Transfer to a large serving plate, cover loosely with foil and leave to stand for up to 45 minutes (to relax the meat and make carving easier).
8. Add the Gravy Pots to the roasting tin with 550ml warm water. Stir continuously with a whisk and bring up to a boil. Boil for 1 minute.
9. Serve with roast potatoes, your choice of stuffing, seasonal vegetables and cranberry sauce.

turkey ovenready, butter, orange, bacon rashers, fresh herbs, black pepper, your choice, chicken

Taken from www.yummly.com/recipe/Roast-Turkey-with-Orange-and-Smoky-Bacon-Baste-378886 (may not work)