Stuffing & Bacon Turkey ©


  • 14.1oz-400g Mini Turkey Breasts (approx 4)
  • 12 rashers Streaky Bacon
  • 2 teaspoons Onion Salt
  • 6.7fl oz-200ml Boiling Water
  • 1oz-50g Unsalted Butter
  • 1 tablespoon White Wine Vinegar
  • 1 teaspoon Lemon Juice
  • Dry Stuffing Mix
  • 12 cocktail sticks (approx)


  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  2. In a bowl, add the dried stuffing mix, butter, boiling water, white wine vinegar, onion salt and lemon juice. Stir well and set to one side for 5 minutes
  3. When ready to proceed, pat a tablespoon of the stuffing (per piece of turkey) on one side. 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 (and one in the middle if needs be)- piercing through the bacon
  4. Meanwhile, store or freeze the excess stuffing mix for another time
  5. 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.
  6. Ensure the meat is thoroughly cooked by checking with a meat thermometer (165˚F/74˚C) and serve

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