Ingredients
Prep 15min
Cook 3 hrs 30 min
Serves 6
5kg fresh or fully thawed turkey
50g butter
sea salt and pepper
400g streaky bacon rashers
Natural string and trussing needle
METHOD
Heat the oven to 180C/ Gas 4. Rinse the turkey and wipe it inside and out with a paper towel. Fold the wing tips under the body to help it keep its shape. Tie the drumsticks together with string. Rub the butter, salt and pepper all over the skin.
Cover the base of the pan with bacon, and lay the turkey on top, breast-side down, and roast for one hour. Turn the turkey breast-side up, being careful not to tear the skin.
Baste well, and cover the breast and legs with bacon. Roast for the calculated time, basting every 20 mins or so, and replacing the bacon as it crisps. Turn the pan 180 degrees after the first hour, and drain off any excess fat. Add your vegetables as you see fit.
Remove the bacon for the final 30 minutes’ cooking to allow the skin to brown evenly. The turkey is cooked when the juices that run from a pierced thigh are clear. Rest in a warm place for 20 minutes before carving.