Dinde rôtie façon cordon-bleu
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  • Comfort food
préparation
15minutes
cuisson
About 3hours
servings
8-10
type of dish
Main course
préparation
15minutes
cuisson
About 3hours
servings
8-10
type of dish
Main course
Dinde rôtie façon cordon-bleu
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  • Comfort food
préparation
15minutes
cuisson
About 3hours
servings
8-10
type of dish
Main course
préparation
15minutes
cuisson
About 3hours
servings
8-10
type of dish
Main course
ingredient
  • 45 ml canola oil
  • 45 ml rosemary , finely chopped and fresh
  • 4 clove(s) garlic , minced
  • 2 ml salt (or to taste)
  • 2 ml pepper (or to taste)
  • 1 lemon , zested and pressed (keep lemon)
  • 1 young turkey , unstuffed (6 kg/13 lb.), thawed according to package directions
  • 6 slice(s) bacon
  • 3-6 slice(s) cheese , of your choice
  • 8 sprig(s) rosemary , fresh
  • 45 ml canola oil
  • 45 ml rosemary , finely chopped and fresh
  • 4 clove(s) garlic , minced
  • 2 ml salt (or to taste)
  • 2 ml pepper (or to taste)
  • 1 lemon , zested and pressed (keep lemon)
  • 1 young turkey , unstuffed (6 kg/13 lb.), thawed according to package directions
  • 6 slice(s) bacon
  • 3-6 slice(s) cheese , of your choice
  • 8 sprig(s) rosemary , fresh
prep time
  1. Preheat oven to 180°C (350°F).
  2. In a bowl, whisk together oil, chopped rosemary, garlic, salt, pepper, lemon zest, and juice.
  3. Remove giblets and neck from turkey. Place turkey on rack in a roasting pan, breast facing up.
  4. Use fingers to gently peel turkey skin away from breast and thighs and brush flesh with half of oil mixture.
  5. Place three slices of bacon on a cutting board or plate. Cover with cheese slices, and sprinkle with the leaves from three rosemary sprigs. Cover with three more slices of bacon, making three bacon sandwiches. Cut in half to make 6 sandwiches in all.
  6. Slide bacon sandwiches under turkey skin. Layer strips over one another as needed.
  7. Place remaining rosemary and reserved whole lemon inside turkey. Brush outside of turkey with remaining oil mixture.
  8. Place in oven. When juice starts to run out, start basting turkey every 30 minutes. Roast until a meat thermometer inserted in the inside leg reads 82°C (180°F). The meat from the thighs should detach easily. If the skin browns too quickly, cover loosely with aluminum foil towards the end of cooking time. Let turkey stand 15 minutes before carving. Serve with gravy of your choice.

Chef’s secret 

Cook time will vary depending on the size of the turkey. Refer to the cooking table provided on the turkey packaging for the optimal cook time. The best way to cook a turkey to perfection is to check it with a meat thermometer.