Ingredients
Bacon seasoning
Method
1.To make bacon seasoning, heat butter in large frying pan; cook leek, bacon, celery and sage, stirring, until leek softens. Combine leek mixture with breadcrumbs, egg, pine nuts and parsley in medium bowl.
2.Preheat oven to 150°C (130°C fan-forced).
3.Discard neck from turkey. Rinse turkey under water; dry inside and out. Fill neck cavity with seasoning; secure skin over opening with toothpicks. Fill large cavity with seasoning; tie legs together, tuck wings under turkey.
4.Place turkey on oiled wired rack in baking dish. Dip 50cm square piece muslin in butter, drape over turkey. Add stock to dish; cover with foil. Roast 4 hours.
5.Remove foil and muslin, brush turkey with pan juices. Increase oven temperature to 200°C (180°C fan-forced); roast further 45 minutes or until browned. Remove turkey; cover with foil, stand 20 minutes. Remove and discard toothpicks.
6.Drain pan juices into a jug; skim and reserve ¼ cup (60ml) of fat from the surface. Stir reserved fat and flour in same baking dish, over heat, until well browned. Gradually stir in sherry, extra stock and strained pan juices; cook, stirring, until gravy boils and thickens.
7.Serve turkey with strained gravy and vegetables, if desired.
