It's not easy to get turkey during the year unless you grow your own. It only comes into the supermarket frozen about this time of year, and I'm seriously considering firing up the deep freeze, seeing as we now have free power courtesy of the sun, and fill it up with turkey. I grabbed a leg/thigh and cooked it last night. Made it up as I went along, and I have to say, if came out rather well.
Dry meat and rub with olive oil, S&P and heaps of fresh thyme.
Place into a roasting pan and cover with strips of bacon (kept in place with toothpicks)
Peel as many (whole) small onions as will fit into the roasting dish with the turkey and pile them in.
Put the roast into a fairly hot oven and start it cooking.
Prepare stock - enough to be 1 cm deep int he roasting pan, from chicken stock, a tsp of tomato pure, small carrot, celery and onion. (Take the vegetables out, and about halfway through the cooking of the roast, pour into the pan.
The dish is ready when the flesh is soft and the juices clear.
Delicious. The onions should be soft and sweet, and served with the juices in the bottom of the pan. You may need to pour off fat if your turkey is fattty. Served with pan fried zucchini and potatoes baked in cream.