Firstly, and most importantly, save yourself a lot of stress by making sure your turkey is thoroughly defrosted before the day of cooking. Work out your cooking times - it's clearly marked on most packets and you can ask your butcher if you're not sure.
Using your hand and being careful not to rip the skin, loosen the skin away from the meat, and lay strips of bacon under it. The fat from the bacon will help keep the meat moist. Drape more bacon over the thighs, stuff the turkey and hold the stuffing in place with a whole orange. Baste your turkey every 30 minutes while cooking and leave it to sit for 20 minutes before carving.
