This turkey parcel wrapped in golden smoky bacon makes an impressive Christmas centrepiece – and tastes delicious, too. We've kept the stuffing relatively simple by combining quality sausage meat, thyme and garlic, but feel free to use shop-bought stuffing or experiment with our tried and tested stuffing recipes.
Like to get ahead? The turkey parcel can be prepared to the end of step 3 up to a day ahead, then cover with foil and chilled. To serve, uncover and complete the recipe.
Small bunch fresh thyme, leaves stripped from stalks
2
garlic cloves, finely chopped
500g
turkey breast in one piece, skin on
8
smoked streaky bacon rashers
Directions
Step 1
Preheat oven to 190°C (170°C fan) mark 5. In a large bowl, mix sausage meat, thyme leaves, garlic and some seasoning. Set aside. Lay turkey breast skin-side down on a board. Using a large non-serrated knife, slice along one long edge of the breast, midway through the depth. Continue cutting until you can open the breast out like a book, leaving the opposite side well attached.
Step 2
Shape stuffing into a ball and put in centre of the opened out turkey. Fold the left-hand side up on to the stuffing as far as it will go, then fold over the top and bottom of the breast. If it helps, secure with metal skewers. Fold over right side to cover. Roll parcel over so skin side is on top, then lay bacon in a criss-cross pattern over the top.
Step 3
Use kitchen string to secure the parcel – you can either use one long piece of string or a few shorter ones. Transfer parcel to a baking tray. Remove skewers, if used.
Step 4
Roast for 1¾-2hr or until cooked through. Test by inserting a metal skewer or sharp knife into the centre, holding in place for a few seconds before pulling out. Make sure the metal is piping hot and check any juices are clear. A meat thermometer inserted into the centre should read at least 72°C.
Step 5
Cover parcel with foil and rest at room temperature for 20-30min. Transfer to a board or platter, remove string and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
