SERVES 10 PREP 40 MINUTES (PLUS COOLING AND RESTING) COOK 3 HOURS
YOU’LL NEED TOOTHPICKS AND UNWAXED KITCHEN STRING
4kg whole turkey 500g packet streaky bacon, halved lengthways 2 small lemons, thinly sliced 50g butter, melted ¹⁄³ cup maple syrup Buttered asparagus and green beans, to serve Cranberry and Hazelnut Stuffing ½ cup skinless hazelnuts, chopped 100g butter, chopped 1 brown onion, finely chopped 2 garlic cloves, crushed 1 tablespoon finely chopped fresh lemon thyme leaves, plus extra sprigs to serve 2 tablespoons finely chopped fresh flat-leaf parsley leaves 4½ cups fresh breadcrumbs ½ cup dried cranberries, roughly chopped
1 Make Cranberry and Hazelnut Stuffing Place hazelnuts in a frying pan over medium heat. Cook, stirring occasionally, for 4 minutes or until golden and toasted. Transfer to a large heatproof bowl. Set aside. 2 Melt butter in pan over medium heat. Add onion. Cook, stirring, for 10 minutes or until softened. Add garlic and herbs. Cook, stirring, for 1 minute or until fragrant. Add to hazelnuts in bowl. Set aside for 30 minutes to cool. Add breadcrumbs and cranberries. Season with salt and pepper. Stir until well combined. 3 Preheat oven to 180°C/160°C fan-forced. Remove and discard neck from turkey. Pat dry inside and out with paper towel. Loosely fill neck cavity with some of the stuffing. Using toothpicks, secure skin over neck cavity to enclose stuffing. Fill large cavity with remaining stuffing. Secure skin over cavity with toothpicks. Tie legs together with kitchen string. Tuck wings under turkey. 4 Place a greased wire rack in a large flameproof roasting pan. Place turkey on rack. Using the picture as a guide, arrange bacon and lemon slices slightly overlapping over turkey breasts. Secure with toothpicks. Brush turkey all over with melted butter. Cover tightly with greased foil. 5 Roast turkey for 2 hours. Remove and discard foil. Brush all over with maple syrup. Roast, basting turkey every 15 minutes with pan juices, for a further 45 minutes or until turkey is golden and juices run clear when thigh is pierced with a skewer. 6 Transfer turkey to a plate. Cover loosely with foil. Stand for 15 minutes. Remove toothpicks. Sprinkle with extra thyme. Serve with asparagus and green beans. NUTRITION: (per serve) 4166kj; 57.2g fat; 23.2g sat fat; 58.9g protein; 58.4g carbs; 7.3g fibre; 175mg chol; 1609mg sodium.