Serves eight to 10.
You will need
1 free-range turkey (ideally Norfolk Black or Bronze), about 5-5.5kg,
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, to drizzle,
8 rashers smoked streaky bacon For the lemon, parsley and garlic butter 375g butter, at room temperature
1 tbsp 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
Preheat the oven to 220°C/425°F/Gas 7. Meanwhile, prepare the lemon, parsley and garlic butter.
Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine.