Roast turkey

Adapted from Delia Smith's Evening Standard cookbook. 11 steps

1 turkey				Stuff turkey: push the stuffing in from both ends, but not too tightly because it expands during cooking; tuck the neck flap under and secure with a skewer. Rub with butter, especially the breasts, and tuck an extra lump down the sides of the thighs. Lay bacon over turkey, especially the breasts and thighs. Line a baking dish with a very large double sheet of foil, place the turkey inside, seal the foil, though not too tightly.	Cook turkey in a moderately slow oven 1 1/2 hours plus 20 minutes per kg. Remove the foil and bacon, baste thoroughly, increase temperature to moderately hot, cook a further 1/2 hour. Recover with foil, leave to rest up to 1 hour with the oven turned off.
120g butter		mix well
1/2 cup sage	finely chopped
1 cup parsley
1 tablespoon ground pepper
170g streaky bacon rashers
stuffing
600g tin chestnuts			Drain, mash with fork
500g pork sausage meat			Mix well
500g cooking apples	chopped into small pieces
1 medium onion	finely chopped
1 egg	beaten		Mix in
salt and pepper

Use rindless unsmoked bacon

The turkey is best stuffed the night before. Leave it in a cool place. If you leave it in the fridge, take it out in plenty of time to reach room temperature before cooking.