Traditional Christmas Turkey


  • 16-20lb free-range turkey (brought up to room temperature)
  • 10-15 strips of streaky bacon. (Smoked or un-smoked according to preference)
  • Optional selection of vegetables to roast inside and underneath the turkey; peeled potatoes, parsnips, red onions, carrots, garlic.

Innjection Ingredients

  • 300ml chicken stock or broth
  • 250g unsalted butter (melted)
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • Salt & Pepper


  1. Bring the turkey to room temperature.
  2. Add the butter, chicken stock, lemon juice & garlic powder to a small pan and warm until melted and combined.
  3. Suck the mixture into the Flavour Injector and inject the turkey about a depth of approx. 1 inch into the turkey meat. Inject as you remove. (Some liquid will escape as you withdraw the syringe but the majority will stay in during the cook). Inject the meat approx. 18 -20 times across the whole turkey, including the legs. You’ll see the turkey meat swell instantly.
  4. Add a few of the vegetables inside the turkey cavity. We used red onions, garlic, & carrots. These will roast and give additional flavour to the turkey during cooking. Tie legs together with string if necessary.
  5. Place the turkey into the V Rack.
  6. Place the remaining potatoes, parsnips in to the rectangular drip pan with a drizzle of rapeseed oil, salt & pepper. Place the V Rack into the drip pan.
  7. To create a bacon lattice, lay the bacon in vertical strips on the breast of the turkey, followed by horizontal strips using the "under over under" plaiting method. Alternatively just lay strips of bacon on top! Finish with a sprinkle of salt and pepper.
  8. Add the Drip Pan and V Rack straight onto the Plate Setter. No need for the stainless steel grid. Close the lid. 
    Note: the temperature will appear to drop for about 15-20 minutes because you have added a large amount of meat, as well as the Plate Setter which will be blocking and absorbing the direct heat. No need to constantly fiddle with the vents. Let everything settle.
  9. Cook for approximately 3.5 -4 hours or until the internal temperature between the thigh and cavity registers 165F or 74C on a digital thermometer.
  10. Pour any butter or turkey juices inside the cavity into the drip pan with other juices to create gravy with.
  11. Tent turkey in tin foil and cover with a towel for insulation. Rest for half an hour before serving.

© Nic Williams 2014