TIME TO ALLOW
8-12lb 1.75-2 hours
12-16lb 2-2.5 hours
18-22lb 2.5-3 hours

METHOD
Prepare the bird, skewer 2 or 3 slices of bacon over the breast, baste well with hot fat, and cook on floor of the roasting oven, basting once or twice during cooking. About 20 minutes before serving remove the bacon to allow the breast to brown.

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INGREDIENTS
4 large onions
4ozs breadcrumbs
1oz butter
9 sage leaves – chopped
milk or beaten egg to bind
salt and pepper

METHOD
Boil onions for 10 minutes on boiling plate, strain and transfer to the simmering oven for 40 minutes. Chop the onions and add the other ingredients. Mix together. Stuff turkey or bake in shallow fireproof dish at the top of the roasting oven.

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INGREDIENTS
4oz flour
1/2 pint milk
1 egg
salt

METHOD
Sift together the flour and salt. Using a wooden spoon, mix to a batter with the beaten egg and a little milk; beat well with the hollow side of the spoon for 5 minutes; add the rest of the milk and allow to stand for at least an hour. Heat 1oz of dripping to smoking point in a half size meat tin; pour in the batter, hang the tin on the top set of runners in the roasting oven and cook for 30 minutes.

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