4 rashers streaky bacon, diced
1 brown onion, finely diced
4 cloves garlic, minced
¾ cup extra virgin olive oil
finely-grated zest and juice of 2 oranges
1 cup pitted prunes, chopped
½ cup gherkins, chopped
3 cups day-old bread, chopped into cubes
1 tsp bitters
size 40 Ingham’s Turkey
sea salt and black pepper
1L chicken stock
125g unsalted butter
16 rashers rindless middle bacon
1 Preheat oven to 180°C. Sauté the bacon, onion and garlic in 1 Tbsp oil for 5 minutes, until the bacon is beginning to crisp. Mix in a bowl with the juice, prunes, gherkins, bread, bitters and ½ cup oil.
2 Pat the turkey dry inside and out with kitchen paper, then season with salt and pepper. Press the stuffing into the turkey cavity, then secure with a skewer.
3 Rub the turkey with the remaining oil, then bake for 30 minutes. Bring the stock and butter to a simmer in a small saucepan, then baste the turkey continue baking for another 45 minutes, basting several times.
4 Weave the bacon into a lattice and drape over the turkey, then bake for a final hour, until the juices run clear when the turkey is pierced at the hip. Cover and set aside for 30 minutes before serving.