Bay & Bacon Turkey


  • 10.5oz-300g turkey breast (2 breasts)
  • 6 rashers streaky bacon
  • 4 bay leaves
  • ¼ onion (blitzed)
  • 1oz-30g soft butter
  • 1.3fl oz-40ml dry white wine
  • Juice of ½ lemon
  • 2.1oz-60g ready-made stuffing
  • 4 cocktail sticks


  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  2. In a small frying pan, place the onion, butter, white wine, lemon juice and bay leaves. Cook for 5-10 minutes on a medium/low heat until the onions have softened, and the liquid has reduced. Set to one side. prepare the stuffing according to package instructions (but don’t bake it!) and add to the onion mix and combine. Remove the bay leaves but reserve them to one side
  3. Pat the stuffing mix all around both of the turkey breasts so they are completely covered. Wrap 3 slices of streaky bacon around each turkey breast so that barely any stuffing can be seen. Secure the bacon in place with a cocktail stick at each side of the turkey breast- piercing through the bacon. Place 2 bay leaves (from before) on top of each breast
  4. Place the breasts onto the roasting rack/pan and cook for 40 minutes. There is no need to turn the turkey when cooking on a Vulcan Roaster.
  5. Ensure the meat is thoroughly cooked by checking with a meat thermometer (165˚F/74˚C) and serve once golden brown

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