Turkey Champenoise

Stuffed with delicious cocktail sausages, layered with masses of crispy bacon and served on a bed of roasted baby potatoes and pearl onions, this turkey is bound to become a new family favourite.

RECIPE INFO

Serves 6-8

Preparation Time
min

Cook time
min

Rating
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Cook's NoteYou can also substitute the turkey for chicken.
Entertainer's TipLeftovers are great for sandwiches or salads.
Product TipThe even heat distribution of this versatile enamelled cast iron roaster makes it ideal for oven-roasted dishes like the Turkey Champenoise. Serve in style and take the roaster straight from the oven to the table to be carved.
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INGREDIENTS

  • 3kg fresh turkey
  • 500g cocktail sausages
  • 24 slices streaky bacon
  • 12 baby pearl onions
  • 3 sprigs thyme
  • 2 sprigs rosemary
  • 3 sprigs parsley
  • Salt and freshly ground black pepper
  • 12 baby potatoes, halved
  • 2 tbsp olive oil

METHOD

Preheat the oven to 220ºC. Place the sausages in the cavity of the turkey and truss firmly.

Place the turkey in a Le Creuset Signature Roaster. Layer the bacon over the breast and legs of the turkey, covering as much of the skin as possible.

Place the pearl onions and herbs around the turkey and season with salt and pepper.

Roast the turkey for 1 hour uncovered or until the bacon is crispy. Thereafter cover the turkey with foil and cook for a further 45 minutes to 1 hour. The turkey is cooked when the juices run clear once you insert a knife into the breast of the turkey.

While the turkey is cooking, toss the halved baby potatoes in olive oil, season with salt and pepper then roast on a tray for 40 minutes at 180ºC or until cooked and golden.

Serve the turkey hot with the roasted baby potatoes and onions.