Serves 6

1 x 3kg turkey, with giblets

1 x 250g packet of butter (you might not need it all)

12 rashers good-quality streaky bacon

Stuffing mixture

3 onions, chopped

450g smoked bacon, cubed

2 carrots, chopped

2 sticks of celery, chopped

175ml madeira

Preheat the oven to 230C/450F/Gas Mark 8. The main thing is to get as much butter as possible involved with your turkey. To do this, wiggle your fingers under the bird’s skin, gently lifting it from the flesh. Once the skin is loose, squidge butter into patties in your hand, and push as many of these between the skin and the flesh as possible, then season thoroughly. Lay the bacon over the breast and fill the bird’s front and back cavities with your chosen stuffing.

Put the turkey in the oven and cook for 30 minutes. Baste, then turn the oven down to 180C/350F/Gas Mark 4. Cook for another 2 hours, basting every half hour, then remove and pierce the bird’s armpit with a sharp knife. If the juices run clear, the turkey is done, otherwise return to the oven.

To make a gravy, place the giblets, one onion, the carrots and celery in a pan and cover with water. Simmer gently for 2 hours, then skim and strain. In another pan, fry the remaining onions and smoked bacon for 5 minutes. Pour over the stock, add the madeira, and leave the ingredients to simmer and get to know each other. When the bird is done, strain the contents into a jug and use as gravy.

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