Preheat oven to 180°C, 160°C fan, 350°F, gas mark 4.
Remove turkey from it packaging and rinse, especially inside cavity. Dry with clean tea towel and place in roasting tin.
Chop lemon in quarters and place in cavity of the turkey to keep moist.
Rub butter over whole turkey and season.
Layer bacon in a lattice pattern over the turkey breast, which will also keep the bird moist.
Cover loosely with foil.
Roast Turkey for 25 mins per pound(450g) plus 20 minutes. Remove the foil for the last 20 mins to crisp skin.
Check turkey is cooked by piercing the thickest part of the thigh with a carving fork; juices should run clear.
Leave to stand for 15-20 mins covered with foil before carving.
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