Serves 4–6

1kg turkey breast
2 tablespoons runny honey
2 teaspoons vegetable or olive oil
750ml ready-made chicken stock
2 onions, peeled and quartered
3 carrots, peeled and quartered
100g bacon, in slices
1 teaspoon thyme, chopped
1/2 teaspoon cayenne pepper
1 teaspoon salt

Per portion: 347 kcal / 1450 kJ / protein 43g / fat 17g / carbohydrate 7g

1. Mix together the honey, oil, salt, cayenne pepper in a bowl. Brush the turkey all over with this mixture, place in a roasting tin, cover and roast in the oven for approx. 45 minutes. Baste the meat occasionally with the juices from the bottom of the roasting tin. Add half of the stock, the onions, carrots and the thyme, cover and roast for another 15 minutes. Lay the bacon slices over the turkey, add the remaining stock and roast, uncovered, for another 30 minutes.

2. Transfer the roast turkey to another dish and keep warm. Put the vegetables and liquid from the roasting tin into a bowl or pan and purée. If the sauce is too thick, add some stock or cream; if it is too thin, thicken with some cornflour paste.

3. Carve the turkey into slices and serve with the sauce.

If using a combined microwave and conventional oven, keep the turkey uncovered throughout.

Serve the roast turkey with boiled potatoes or dumplings. Carrots make a suitable vegetable accompaniment.