• 1.6-2 kg turkey breast joint, deboned
  • 50g Kerrygold Salted Butter, room temperature Kerrygold Pure Irish Salted Butter
  • 8 rashers of streaky bacon
  • 3-4 bay leaves
  • For the Butter:
  • 50g Kerrygold Salted Butter, room temperature Kerrygold Pure Irish Salted Butter
  • 50g dried cranberries, roughly chopped
  • To Garnish (optional):
  • 2 red onions, quartered
  • 1 orange, quartered
  • Bay leaves


1. Preheat the oven to 200C/180C Fan/Gas Mark 6.

2. Use clean hands to gently rub the half the butter evenly all over the turkey. Next, wrap the bacon rashers around the bird and nestle the bay leaves between them. Using large turkey foil tuck tightly a tent over the roast and cook for 40 minutes per kilo basting often.

3. In a mixing bowl, combine together the cranberries and the butter. Form a sausage shape and wrap tightly in cling film and refrigerate.

4. Remove the foil from the roast for the last 30 minutes of cook time to allow the turkey to crisp. Add the onions and orange segments, if using, at this stage.

5. Allow the turkey to rest for 20-30 minutes under foil before serving.

6. Place centre stage on your Christmas table with slices of the cranberry butter melting over and dressed with the roasted onions, oranges and bay leaves.

explore our

Similar Recipes

Smoked Haddock Corn Chowder

Why not try Clodagh McKenna's fantastic Smoked Haddock Corn Chowder recipe?...

Serves 6

Cornbread Chilli Pie

Heat the oven to 180c. Heat a large, non-stick pan. Crumbl...

Serves 4

Slow Cooked Lamb Leg with a Sumac and Mint Butter


Serves 6

Kerrygold Spiced Popcorn 3 Ways

1. In a large heavy bottomed saucepan, heat the oil over a medium high heat....

Serves 8

Kerrygold Indulgent Chocolate Cake


Serves 8
Main courses

Roast Spring Chicken with Buttered Leeks and a Herb Dressing


Serves 4-6

Bacon and Walnut Loaf

Preheat the oven to 190c. In a large bowl, whisk the first...

see more