Roast turkey with a bacon lattice

Method

1. Make the bacon lattice about 15 minutes before you’re ready to cook. On a clean surface or board, put down a large piece of baking paper (this will make it easier to move the lattice when complete) and lay 9 rashers of bacon vertically and snugly together on it, with the fat on the right-hand side. You may need to gently pull and stretch the rashers to the same length to ensure they lie closely together and there’s enough coverage (especially if using a large turkey). Fold down the top ends of rashers 2, 4, 6 and 8, making enough room for a rasher of bacon to fit horizontally and form the top of the lattice square. Lay the first horizontal rasher across the top of the unfolded rashers on the board. Return the folded-down ends of the rashers to their original positions, covering the just added horizontal rasher and creating the first weave of the lattice. Lift up the bottoms of rashers 1, 3, 5, 7 and 9, which previously remained on the board, and fold them upwards to the point where they meet the first horizontal rasher. Place a second horizontal rasher across the rashers that remain flat on the board, making sure to keep it snuggled up close to the first horizontal one. Replace the lifted rashers, then lift up 2, 4, 6 and 8 to put a third horizontal rasher beneath the second. Continue lifting alternate vertical rashers, placing each horizontal rasher close to the last before replacing the lifted rashers. Repeat until you’ve used up all the rashers and have a neat square of streaky bacon lattice.
2. Heat the oven to 200°C fan/gas 7. Rub the turkey skin with plenty of butter and pepper. Gently lift the finished lattice onto the breast. Using 2 very long sheets of foil – use more than you think you’ll need – make a big tin foil cross shape inside a roasting tin large enough to fit the turkey. Put the turkey in the middle of the foil cross, then wrap the foil around to make a loose but closed parcel.
3. Roast the bird for 40 minutes. Reduce the heat to 150°C fan/gas 3½, then cook until ready, depending on its size (see Tips). Baste the turkey every 45 minutes or so, working quickly so the turkey doesn’t cool down, and keeping the oven door shut to retain heat. Uncover for the last 30 minutes to crisp the bacon or, if you prefer, move the bacon to a tray so the turkey skin can crisp up too.
4. If you don’t have a meat thermometer (see Know-how if using one), stick a long skewer in the fleshiest part to test for doneness: the juices should run clear. Rest the cooked bird for 30 40 minutes while you finish preparing your side dishes.