Ingredients
405kg organic free-range turkey, defrosted if frozen
1 large onion, peeled and cut into chunky wedges
3 bay leaves
4 springs thyme
40g butter, softened
250 ml dry wine
salt and pepper to taste
Method
Preheat the oven to 5/190 °C.
Remove the giblet from the turkey and discard. Put the neck in a roasting tin.
Rinse the bird and pat dry, inside and out.
Put half the onion, bay leaves and 2 springs thyme into the cavity and plenty of freshly ground black pepper. Push your hand under the skin covering the breast to detach it and smoother the breast with 2/3 of the butter.
Rub the remaining butter over the bird's skin. Tie the legs together with string.
Put the wine , 250ml water and remaining thyme and onion in the roasting tin and sit the bird on top.
Season with salt and pepper. Loosely cover with a double layer of buttered foil and roast for 2 hours 15mns, basting occasionally, add extra water as required to ensure the base of the tin is covered with liquid.
Remove the foil, turn the oven to mark 6/ 200°C and cook for a further 30mins.
To check if the turkey is cooked, pierce the thickest part of the tight with a knife, press and the juices should run clear, if not cook for a further 15-20minutes.
Transfer the turkey to a plate and leave to rest for 30 minutes, very loosely covered.
Bangers Wrapped in Bacon
Wrap half of streaky bacon around 12 chipolata sausage, tucking a sprig of rosemary inside each. Bake in the oven for 20-25 minutes at the same temperature as The turkey.
