Roast turkey with herb & honey butter

Keep your turkey moist with a flavoured butter under the skin

Serves: 6

2tbsp parsley, chopped
2tbsp rosemary, chopped
A drizzle of honey
1/2 pack unsalted butter, softened
5-6kg (11-13lb) British turkey, thawed

1. Stir the parsley, rosemary and honey into the butter.
2. Lift the skin from the neck of the turkey and push your fingers under to create a pocket between the skin and breast meat. Push the butter mix inside, spread around, then fold the skin back in place.
3. Set oven to 190°C/375°F/gas 5
4. Weigh turkey to calculate the cooking time, allowing 20 mins per 500g (we based our timings on the metric weight, as imperial conversion charts are not exact weights and will give different results).
5. Put the turkey in a roasting tin and pour half a bottle of white wine around it. Cover with foil and cook.
6. Lay 8 rashers of streaky bacon on a chopping board; stretch out by flattening with a knife. Lattice together and place on the turkey breast for the last 20 mins of cooking.

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