Turkey Buff. (The buff or buffet is the Turkey with the legs removed) Don’t be afraid.
Following on from my previous post on Talking Turkey and roasting a hind quarter, I discussed my experience, which is treating the breasts and the legs as two different entities – yes we are still talking about Turkey!
My message for the Turkey Buff. Don’t stuff the buff! I know it seems tempting especially given that Turkey is usually only for special occasions, to stuff it. Don’t! I think it ends up sacrificing the breast for the stuffing. Keep it simple to have very succulent Turkey breasts. If you want a stuffing or rice, prepare separately.
This is how I do it.
toothpicks or skewers
Lay the bacon rashes, slightly overlapping each one over the top of the Turkey. Secure with the toothpicks.
When oven is hot. Put the buff in, uncovered. Bake at 40 minutes per kilo. For example if the buff is 2.5 kilos cook for 1 hour and 40 minutes.
Check after allotted time. Bacon should be well cooked. This protects the meat. Remove from oven. Allow to rest for 15 minutes. Carve and enjoy.