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Serves: 6-8 with leftovers
1 medium free-range turkey (about 5kg)
3 thyme sprigs
1 lemon, halved
50g unsalted butter, softened
10 rashers streaky bacon
125ml white wine
1. Preheat the oven to 180˚C, gas mark 4. Calculate the cooking time of the turkey – it will take 35 minutes per kg. Remove the giblets from the cavity and replace with the thyme and lemon halves. 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.
2. Roast in the oven for the calculated cooking time; 30 minutes before the end of cooking, open the foil and remove the bacon (crisp up on a baking tray alongside the turkey, if you have space). Baste the turkey with the juices and put back in the oven, uncovered, for the remaining cooking time, basting again after 15 minutes.
3. 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 30 minutes before serving
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (8) 1717kJ
This recipe was first published in Fri Dec 01 14:46:36 GMT 2017.