How to...make a bacon lattice

Dress to impress this year with a streaky bacon lattice. It’s easy to do and will add extra flavour and moisture to the bird, whilst also making it a showstopping centrepiece. Also, let's face it, you can never have too much bacon at Christmas

Here’s what you’ll need, and how to make one:

18 streaky bacon rashers (smoked or unsmoked)

Cling film


Find a clean surface or board and lay down a large piece of cling film (this will make it easier to move the lattice when complete). Lay out eight streaky bacon rashers vertically and close together on the cling film, with the fat on the right side. You may need to gently pull and stretch the rashers to the same length to ensure that they lie closely together and there is enough coverage (especially if placing on a large turkey!).


Lift up and pull down the ends of alternate rashers and lay the first horizontal rasher across the top of those remaining on the board.


Replace the lifted ends to cover the first horizontal rasher, creating the first weave of the lattice.


Lift up (rather than down) the alternate rashers which previously remained on the board, then place the second horizontal rasher across those remaining, making sure to keep it snuggled up close to the first one.

Replace the lifted rashers and repeat.


Continue lifting every other rasher, placing each horizontal rasher underneath and close to the last before replacing the lifted rashers.


Repeat the process until you’ve used up all the rashers and you have a good square of streaky bacon lattice.


Gently lift the finished lattice onto the breasts of your turkey before placing in the oven. Place the turkey in a loose foil tent to keep the juices from escaping – this can be removed for the last 30 minutes of cooking to allow the bacon to crisp up.


Finished product!