Heat oven to 190C/fan 170C/gas 5. Put
the onion and a large sprig of bay in the cavity
between the legs (drumsticks). Now pack
half the stuffing into the neck end, pushing it
towards the breast. Secure the neck skin in
position with skewers and tie the turkey legs
together at the top of the drumsticks to give
a neat shape. Weigh the turkey and calculate
cooking time at 20 mins per kilo, plus 90 mins.
(You may need to use your bathroom scales.)
Put a large sheet of extra-wide foil in a large
roasting tin, then put the turkey on top. Smear
the breast with the butter, grate over half the
nutmeg and season well. Cover the breast
with bacon, pour over the wine, then loosely
bring up the foil and seal well to make a parcel.
Roast in the oven, then 90 mins before the
end of cooking, open the foil, discard the bacon,
and drain off excess fat from the tin.
Leaving the foil open, return the turkey to the
oven to brown, basting with the juices
several times. Then 30 mins before the end
of cooking, put the sausage skewers (see link, right) and stuffing of your choice around the turkey or cook in a separate lightly oiled tin.
To test whether the turkey is cooked, push
a skewer into the thickest part of the thigh –
the juices should run clear. If they are pinkish,
cook for 15 mins more, then test again.
Transfer the turkey, stuffings and sausages to
a platter, cover with foil, then a couple of tea
towels and allow to rest for up to 30 mins
before carving. This gives the juices time to
settle back into the meat, ensuring that the
turkey will be juicy. Garnish with sprigs of bay.