Free Range Turkey with smoked bacon and sage butter

Gary uses Rogan's Whiskey Oaked Smoked Bacon for this delicious main


  • 1 11-14 lb turkey
  • 2 lb butter
  • 500 g chopped rogan's whiskey oak smoked bacon – rogans
  • 1 bunch of chopped fresh sage

For the trivet
  • 2 onions
  • 1 head of celery
  • 3-4 carrots
  • 4 sprigs of rosemary
  • 4-5 sprigs of thyme
  • 2 l water


  1. Using plastic gloves and very clean hands push your fingers under the turkey breast skin removing it from the breast but being careful not to tear the skin.
  2. Soften the butter, fold in the bacon bits and sage. Spoon into a piping bag and squeeze it in under the skin.
  3. Massage it evenly over the 2 breasts. Place the turkey onto the vegetable trivet and pour the water into the tray.
  4. Place covered with foil into a pre heated oven at 220 C for 40 mins.
  5. Then for 2 hrs 50 mins at 165 C. Then uncovered to brown at 220 C basting every 5/7 mins.
  6. Cook until 75 degrees C in the middle holding temp for 2 mins. Juices should run clear. Rest for at least 30 -- 50 mins before carving. Serve and enjoy.



Gary's top tips: Only ever defrost a frozen turkey in the fridge. Cook until the turkey is 75 degrees C in the middle. It is important to rest the turkey for at least 30 minutes.


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