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How to make our Christmas Turkey with bacon lattice

Christmas Turkey with bacon lattice Christmas Turkey with bacon lattice

C h r i s t m a s  t u r k e y  

w i t h  b a c o n  l a t t i c e

Prep time 15 mins. Cooking time 2 – 2 ¼ hours. Rest time 30 mins.

Every Christmas table needs a centrepiece and our pre-prepared turkey with bacon lattice is just the thing. Not only does it taste amazing, it looks gorgeous too. Here are our tips for getting your turkey as perfect as can be.


For turkey:

  • 1 x David Jones Free Range Turkey with Bacon Lattice
  • 2 x thickly-sliced brown onions 
  • 3 x halved garlic heads 
  • 1 x bunch of thyme for turkey 
  • Olive Oil 
  • Salt 
  • Pepper 

For gravy: 
  • 1/3 cup plain flour 
  • 500ml chicken stock 
  • 1 x lemon 
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped thyme
Quick and easy turkey with bacon lattice


  1. Preheat your oven to 180C. Weight your turkey and calculate your cooking time - allow 15mins per 500 grams.
  2. Spread 2 thickly sliced brown onions and 2 halved garlic heads in the base of a large flameproof roasting pan to form a bed, then place the turkey on top.   
  3. Stuff the cavity with a bunch of thyme and a halved head of garlic and stand at room temperature for 1 hour. Drizzle generously with olive oil and season to taste, making sure you rub the oil into the legs. 
  4. Roast the turkey for your calculated cooking time, taking the turkey out of the oven to baste with the pan juices several times during cooking, and covering the breasts with foil if they are browning too quickly (1 ¾ - 2 hours depending on weight).
  5. To check for doneness, insert a skewer into the thickest part of the thigh - if the juices run clear (not pink), the turkey is ready. If the juices are still a little pink return to the oven for another 30 minutes and check again. Set the turkey and pan vegetables aside on a board, cover loosely with foil and rest for 30 minutes.
  6. Place the roasting pan on the stove over medium-high heat and stir in 1/3 cup plain flour until smooth.
  7. Gradually stir in 500ml chicken stock until smooth, bring to the simmer and cook until slightly thickened.
  8. Season to taste, adding a squeeze of lemon juice if you like along with a handful of coarsely chopped thyme and flat-leaf parsley.
  9. Serve the turkey and pan vegetables with the gravy, along with any extra trimmings - try our stuffing balls, pigs on horseback and of course, a great cranberry relish.

Want more ideas for your Christmas lunch? Perhaps something more traditional? Or maybe a relaxed seafood banquet? Keep reading for more of our delicious festive menus…

T r a d i t i o n a l  C h r i s t m a s  l u n c h

R e l a x e d  s e a f o o d  l u n c h


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