5-10 rashers of streaky bacon
Knob of butter, softened
2 onions, cut in half
1 lemon, cut in half
Fresh thyme, rosemary and sage
Freshly ground black pepper
- Rub the skin with plenty of butter and pepper and cover the breast with lots of streaky bacon. Scatter a handful of roughly chopped fresh herbs over the skin, then put bigger sprigs inside the cavity along with the halved onion and lemon.
- Make a big tin foil cross inside your roasting pan, place the turkey breast side-up in the middle and wrap the foil around to make a loose but closed parcel. Alternatively, use our reusable chainmail and place it over the turkey.
- Cook at 220°C / 425°F / Mark 7 for 40 mins. Reduce heat to 170°C / 325°F / Mark 3 and cook for approximately a further 3 hours for a small turkey (5-6 kg), 3.5 hours for medium turkey (6-7 kg), 4.5 hours for a large turkey (7-8 kg) and 5 hrs for any turkey more than 8kg.
- Uncover for the last 30 minutes to crisp the bacon. Stick a long skewer in the fleshiest part to test for doneness; the juices should run clear. But the best way to check is a meat thermometer; the reading should be at least 75°C. Let it rest for half an hour before carving.
- Turn the roasting pan once or twice through cooking to ensure an even cook.
- Baste frequently while cooking, spooning the drippings and pouring over the bird—this is especially good on a Big Green Egg.
- Use roasting rack to collect fat, so you can use the same pan to roast potatoes.