Tasty turkey with F. Ménard bacon


  • Prep. 60 min. /

  • Cook time 4 hours


  • 1 whole turkey (about 13 lbs)
  • 2 tsp. fine salt
  • 2 tsp. F. Ménard grill spices
  • 2 tsp. Herbes de Provence
  • 1 recipe of F. Ménard bacon stuffing
  • 1/2 c. cider or apple juice
  • 1 package (250g) of F. Ménard sliced ​​bacon

For the bacon stuffing:

  • 1 tbsp. olive oil
  • 1 1/2 c. leek whites, chopped
  • 5 large garlic cloves, chopped
  • 1 lb. ground pork
  • 2 c. potatoes in small cubes
  • 1 c. vegetable broth
  • 1 tbsp. Herbes de Provence
  • Ground pepper, to taste


Prepare the turkey the night before: mix the salt, grill spices and Herbes de Provence. Reserve. Rub the spice mixture over the turkey, cover with plastic wrap and refrigerate for 24 hours. For the stuffing, let the leek whites soften in olive oil for 5 minutes over medium-high heat while stirring and continue cooking for another 5 minutes. Add the bacon and continue cooking until it begins to brown. Add the ground pork and cook until brown.

Add the remaining stuffing ingredients, bring to a boil and simmer for 30 minutes or until the potatoes are cooked through and liquid is evaporated. Transfer to a bowl and let cool completely in the refrigerator.

For cooking, place the oven rack in the lower position and preheat to 350 °F.

In a large roasting pan, put the turkey breasts up. Fill the inside of the turkey and the neck cavity with cooled stuffing. Fold the skin of the neck over the stuffing and tie the legs with string.

Pour the cider at the bottom of the roasting pan.

Bake for 3 hours. Take the turkey out of the oven and cover it with bacon slices. Put back in the oven for 30 minutes or until a thermometer inserted into the thigh without touching the bone indicates 820 °C.

Remove the turkey from the oven and put it in a serving dish. Collect the cooking juices to coat the turkey when serving. Serve a generous portion of turkey per person with its cooking juices and stuffing.