Prepare the Herb Butter
Place the softened butter in a mixing bowl and add the herbs, lemon zest, orange zest, salt, and pepper. Mix thoroughly until everything is evenly combined.

Prep the Turkey
Remove the turkey from the fridge. Take out the giblets if included and place the turkey in a sturdy roasting tin. Pat the skin dry with kitchen paper.
Using a small sharp knife, gently lift the skin at the top of each breast. Slide your hand underneath to create a pocket between the skin and the meat.

Add the Herb Butter
Spread about half of the herb butter under the skin on both sides of the breast. Use your hand on the outside of the skin to smooth and distribute it evenly.
Spread the remaining butter over the outside of the turkey.

Add the Bacon
Arrange the streaky bacon over the breast, slightly overlapping the slices so they stay in place. Loosely cover the turkey with foil.

Roast the Turkey
Preheat the oven to 180°C fan / 200°C / Gas Mark 6.
Cook according to weight:

• Under 4.5kg: 45 minutes per kg + 20 minutes

• 4.5–6.5kg: 40 minutes per kg

• Over 6.5kg: 35 minutes per kg

Baste Regularly
Baste the turkey every hour with the cooking juices.
If the bacon or skin is still pale one hour before the end of cooking, remove the foil to allow it to colour and crisp.

Check for Doneness
Use a meat thermometer inserted into the thickest part of the thigh. The turkey is safely cooked when it reaches:

• 65°C for 10 minutes

• 70°C for 2 minutes

• 75°C for 30 seconds

Rest the Turkey
Once cooked, remove the turkey from the oven but leave it in its tray. Keep the foil on, then cover with clean tea towels to retain heat.
Rest for around 1 hour before carving.

Carve and Serve
Transfer the turkey to a platter. Pour the resting juices into your gravy if desired. Carve traditionally or remove the breasts whole and slice on a board for tidy portions.