Wash the roast turkey before further processing and then pat it dry. Rub well with salt on all sides. Mix a smooth paste from oil, honey and mustard and coat the meat with it.
Put the roast in a suitable dish (I take the lid of a glass casserole dish) and stick the bacon on top of the roast.
Fry the roast solo at 180 ° for about 30 minutes, only then pour in about 200 ml of vegetable stock that has been seasoned with pepper, thyme and marjoram, then spread the peeled and quartered onions around the roast and fry for another 60 minutes!
Pour the broth over the roast about every 10-15 minutes so that the bacon does not get too dark. It serves primarily as a shell so that the meat does not get dry. So if it should get too dark, as every oven varies from the cooking temperature, it can be removed after roasting. Otherwise it is also very tasty as an extra treat.
As side dishes, butter peas, boiled potatoes and a sauce from the broth go well with it. I pass them through a sieve, taste them and then tie them.
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