It is vital that the bird is not roasted straight from the refrigerator. Roasting times allow for cooking a bird from room temperature, i.e. one that has been taken out of the refrigerator and left in a cool room for several hours before cooking.
Generously butter the breast with some soft butter and cover with some rashers of streaky bacon. Place in the meat tin, on a grill rack in the low position, and roast un-trussed. Slide onto the lowest set of runners for an hour until nicely browned, then tent loosely with foil. Roast for 18 minutes per 450g (1lb). When the turkey is nearly cooked, remove the foil to allow it to finish browning if necessary.
With a Rayburn, basting is only needed very occasionally because the cast-iron Main Oven cooks using indirect and radiant heat. If necessary, remove the foil for the last 30 minutes to crisp the skin.
Thirty minutes before the finish time, turn the oven to a higher setting. This allows the oven to start to increase in temperature, ready to finish cooking vegetables and trimmings. This also allows the bird time to rest and keep hot, on or next to the cooker, for up to an hour before carving.