Ingredients

1 free-range turkey (about 5–5.5 kg / 11–12 lb), ideally Norfolk Black or Bronze

Sea salt and freshly ground black pepper

2 onions, peeled and halved

1 lemon, halved

1 head of garlic, halved horizontally

6 bay leaves

Olive oil, for drizzling

8 rashers smoked streaky bacon

375 g butter, at room temperature

1 tablespoon olive oil

Finely grated zest and juice of 2 small lemons

3 garlic cloves, peeled and crushed

Small bunch of flat-leaf parsley, leaves only, chopped

Sea salt and freshly ground black pepper

Instructions

Step 1: Preheat the oven to 220°C/Gas 7. Mix the softened butter with salt, pepper, olive oil, lemon zest and juice, crushed garlic, and chopped parsley until well combined.

Step 2: Remove the giblets from the turkey. Season the cavity with salt and pepper, then fill it with the onions, lemon halves, garlic halves, and 2 bay leaves.

Step 3: Carefully loosen the skin over the breasts and legs without tearing it. Push half of the herb butter underneath the skin and gently massage it over the breasts.

Step 4: Place the remaining 4 bay leaves under the breast skin. Rub the remaining butter all over the outside of the turkey, then season with salt and pepper and drizzle with olive oil.

Step 5: Place the turkey breast-side up in a roasting tray and roast for 10–15 minutes.

Step 6: Remove from the oven and baste with the pan juices. Lay the bacon rashers over the breast and baste again.

Step 7: Reduce the oven to 180°C/Gas 4 and roast for about 2½ hours, basting occasionally.

Step 8: Check the thickest part of the leg with a skewer; the juices should run clear rather than pink. If necessary, continue roasting and check again every 15 minutes.

Step 9: Transfer the turkey to a warmed platter and let it rest for at least 45 minutes. Remove the bay leaves before carving, then serve with hot gravy and your favorite festive sides.

Tips & Variations

For extra crisp skin, start with a hot oven and finish with a brief resting period before carving.

If you don’t have Norfolk Black or Bronze, any good quality free-range turkey works with the same technique.

Omit the bacon if you prefer a leaner roast; instead baste with pan juices and extra butter for flavor.

Add a splash of white wine to the pan juices before basting for a brighter gravy.

FAQs

Can I prepare this turkey the day before?

Yes. You can season the cavity and mix the herb butter a day ahead, then refrigerate. Assemble, roast, and finish as directed on the day you plan to serve it.

What if my turkey is larger or smaller than described?

Adjust the roasting time by checking the thickest part of the leg for clear juices. Add or reduce 15–20 minutes per pound as needed and always verify doneness with a thermometer or visual cues.