Lemon and Herb Roasted Turkey

Ingredients:

4.5 kg oven ready turkey with giblets
450g mushroom and olive stuffing
125g butter softened
375g pancetta or thinly sliced streaky bacon
salt and freshly ground black pepper
1 large bunch fresh thyme
1 large bunch fresh rosemary
3 lemons preferably unwaxed cut into chunks
1 large spanish onion about
450g cut into chunks
150ml white wine
fresh thyme and rosemary sprigs to garnish

Directions:

Stuff the neck end only with the mushroom and olive stuffing.
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 chunks around the bird season and pour over the wine.
Cover with a loose tent of foil and roast according to the chart.
Baste from time to time.
Loosen the leg joints if they are tied together tightly after 1 hour.
Remove the foil and the pancetta to allow the bird to brown 30 minutes before the end of the cooking time in the roasting oven; 45 minutes if using the baking oven.
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 to 30 minutes before carving.
Serve with turkey gravy.