Cover the bird with your rashers of bacon, stretching and weaving them into a criss-cross pattern however you like. Return the turkey to the oven for the remaining time, or until golden and cooked through. Use your tray of trivet veg and juices to make your gravy. Place the turkey tray over a medium heat on the hob. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Recipes we love: Silky Pate, Jerk Ham, The Turkey, Cheese Pie, Best Roast Potatoes, Red Cabbage, Get-ahead Gravy, Baked Bread Sauce, Turkey Risotto, Bubble & Squeak, Retro Trifle, Banoffee Alaska, My Christmas Cake, Mince Pie Strudels, Billionaire’s Shortbread, Lemon Curd, Winter Slaw, Baked Camembert. Good book for: Christmas lovers, first time Christmas dinner cooks and experienced home chefs looking for some twists on traditional favourites.