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Classic roast turkey with red wine baste
- 1 onion , quartered
- fresh bay leaves , to flavour and serve
- 4.5-5.6kg/10-12lb Bronze turkey , giblets removed
- 1 quantity of stuffing
- 85g butter , softened
- 1 whole nutmeg
- 10 rashers streaky bacon
- glass red wine , such as Merlot
Directions:View on BBC Good Food
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