Roast turkey with herb & pancetta lattice

Preheat the oven to 180°C, gas mark 4. Remove the giblets from the turkey and keep for stock or gravy, if liked. Season inside the bird. Place the torn bay leaves, the onion and lemon quarters inside the turkey’s larger cavity. Stuff the smaller neck cavity with the sausagemeat, if using, then pull the skin back over the neck and use a cocktail stick to secure underneath the bird. Allow 35 minutes cooking time per kg (including stuffing).

Transfer the turkey to a large roasting tin, breast-side up. Brush with the melted butter and season the skin. Cover with foil and roast according to pack instructions. Remove the foil 30 minutes before the end of cooking, arrange the sage leaves over the turkey breast, then criss-cross the pancetta rashers in a lattice pattern across the breast.

Return the turkey to the oven for 30 minutes, then check it is thoroughly cooked by inserting a skewer into the thickest parts of the breast and thighs. The juices should run clear, with no pink meat, and the pancetta should be crisp and cooked through. If the turkey juices are still pink, return to the oven for 15 minutes more, then check again with a clean skewer.

Transfer the turkey to a serving dish, cover with buttered foil and keep warm. Allow to rest for at least 30 minutes, or up to 1 hour. Serve with more herbs or other festive garnishes for decoration.