The turkey is the King of Christmas roast dinner, the icing on the cake, the piece de residence and this is how you do it wood fired – MERRY CHRISTMAS STONE BAKERS!
- 1 Large Turkey
- 1 Large white onion
- 1 Whole lemon
- 4 Cloves Garlic
- 4 Rashers Smoked Bacon
- 1 Small bundle of fresh thyme
- 1 Small bundle of fresh rosemary
- 2 Tbsp Olive Oil
- Sea Salt
- Fresh Cracked Black Pepper
Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.
Rinse your turkey inside and out, pat dry with paper towels. Cut onion and lemon in half and place inside the cavity of the bird with garlic and fresh herbs.
Truss the bird to keep everything inside. Coat the entire turkey with olive oil and season with salt and pepper.
Place the bird on an elevated roasting rack breast side down in your wood fired oven. When the skin on the topside of the bird has been sufficiently browned, flip it over place the bacon over the breast of the turkey and put back in the oven. Once the breast side and bacon has turned a golden crispy brown, cover the entire turkey with foil. Continue roasting until you reach an internal temperature of 70 degrees C between the leg and thigh. Allow to rest for 5-10mins before serving.
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