Essential roast turkey with thyme & lemon

Preheat the oven to 180ºC, gas mark 4. Calculate the cooking time of the turkey – it takes 35 minutes per kg. Remove the giblets from the cavity (set aside for stock and gravy) and replace with the thyme and halved lemon.

Lay a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, season, then cover with the bacon rashers. Pour the wine over the turkey, cover with another piece of foil and seal well to make a parcel.

Roast for the calculated cooking time. About 30 minutes before the end of cooking, open the foil and remove the bacon. (Crisp it up on a separate baking tray alongside the turkey, if you have space.) Baste the turkey with the juices and put back in the oven, uncovered, for the last 30 minutes, basting again after 15 minutes.

To test that the turkey is cooked, push a skewer into the thickest part of the thigh – the juices should run clear. If they are still pink, return to the oven for another 15 minutes, then check again. Transfer the cooked turkey to a serving platter, cover with foil and a couple of clean tea towels and allow to rest for at least 30 minutes before serving.