Bacon-wrapped turkey with mustard and tarragon butter

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Put your hand in the turkey’s neck cavity and carefully loosen the skin from the flesh of the breast. Spread the citrus butter under and over the skin of the breast, then all over the legs. Arrange the veg in the base of the roasting tin to act as a trivet. Sit the turkey on top of the vegetables, season well with salt and pepper, then arrange the bacon over the breast in a lattice pattern.
2. Roast the turkey for 45 minutes, then remove from the oven and pour the wine and a cup of water into the tin. Cover with a tent of foil (so the foil isn’t touching the bird), folding the edges together to seal tightly and keep the steam inside. Turn the oven down to 110°C/90°C fan/gas ¼ and roast for 6-8 hours (or longer – see tip). The turkey legs should read at least 70°C on the digital probe thermometer.
3. Turn up the oven to 200°C/180°C fan/gas 6 (or hotter if you’re crisping up roasties), uncover the turkey, then roast for 20-30 minutes until the bacon and turkey legs are well browned. Remove from the oven. Pour or ladle off the cooking juices into a measuring jug. You need 1 litre for the gravy, so top up with chicken stock if you need to.
4. To make the gravy, heat the oil in a saucepan and stir in the flour, then cook over the heat, stirring, for 1-2 minutes. Pour in the turkey cooking juices, whisking well to combine. Stir in the stock then, over a medium-high heat, simmer until the gravy has reduced and thickened (about 20 minutes or to your preferred consistency). Season with the cranberry sauce, mushroom ketchup/Worcestershire sauce and salt and pepper. Keep warm in a pan on a low heat, then reheat, adding a splash of wine just before serving with the turkey.