Method

1. To make carving easier, first remove the wishbone from the turkey. Loosen the skin at the neck end, ease your fingers up between the skin and the breast and, using a sharp knife remove the wishbone. Remove the giblets. Stuff the neck end only with the stuffing, neaten the shape, tuck the skin under and secure with metal skewers or cocktail sticks.

2. Place the turkey in a large roasting tin, spread with a little butter and arrange slices of pancetta over the breast. Place the herbs, lemon and onion chuncks around the bird and season and pour over the wine. Cover with a loose tent of foil and roast in BAKING OVEN for 3-3 1/4 hours. Baste from time to time. Loosen the leg joints if they tied together tightly after 1 hour. Remove the foil and pancetta to allow the bird to brown 45 minutes before the end of the cooking time in the BAKING OVEN.

3. Check the turkey is cooked. Place the pancetta back on the breast, cover with foil and a thick towel and set aside to rest for 20-30 minutes before carving. Serve with gravy.