I rest the turkey on onions, potatoes, carrots. I add in thyme, rosemary and some water in the roasting pan. This forms the gravy. The fat and oils drip onto these vegetables.
A thermostat in the turkey helps with cooking the bird. The thermostat pops up when the turkey is cooked. The bird is stuffed with a bread and mint stuffing (my moms traditional stuffing)
Streaky bacon not only looks good but it protects the breast and keeps it moist. I also add some of the bacon to the gravy.
A close up of the thermostat placed in the turkey.
Finally the end result! Beautifully browned. Served with roasted garlic bulbs.