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Prep Time
15 mins
Total Time
3 mins
Serves
8-10

Ingredients

45
canola oil
ml
45
rosemary
ml
4
garlic
clove(s)
2
salt
ml
2
pepper
ml
1
lemon
1
young turkey
6
bacon
slice(s)
3-6
cheese
slice(s)
8
rosemary
sprig(s)

Preparation

Step 1
Preheat oven to 180°C (350°F).
Step 2
In a bowl, whisk together oil, chopped rosemary, garlic, salt, pepper, lemon zest, and juice.
Step 3
Remove giblets and neck from turkey. Place turkey on rack in a roasting pan, breast facing up.
Step 4
Use fingers to gently peel turkey skin away from breast and thighs and brush flesh with half of oil mixture.
Step 5
Place three slices of bacon on a cutting board or plate. Cover with cheese slices, and sprinkle with the leaves from three rosemary sprigs. Cover with three more slices of bacon, making three bacon sandwiches. Cut in half to make 6 sandwiches in all.
Step 6
Slide bacon sandwiches under turkey skin. Layer strips over one another as needed.
Step 7
Place remaining rosemary and reserved whole lemon inside turkey. Brush outside of turkey with remaining oil mixture.
Step 8
Place in oven. When juice starts to run out, start basting turkey every 30 minutes. Roast until a meat thermometer inserted in the inside leg reads 82°C (180°F). The meat from the thighs should detach easily. If the skin browns too quickly, cover loosely with aluminum foil towards the end of cooking time. Let turkey stand 15 minutes before carving. Serve with gravy of your choice.
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