Here is my tried and tested method, which guarantees a mouthwatering turkey, oozing in tasty juices.
 
Turn your oven on (electric oven) 210, fifteen minutes before you put the turkey in.

]Mix 6 oz of butter with three or four crushed garlic cloves. Then add four tablespoons of cranberry jelly. Mix well and smear half of it over the bottom (undercarriage) of the turkey, as the turkey is laid on its back.
 
Keep the turkey on its back and open out the legs. Push part of the remaining mixture into the cavity. Keep in mind here, you need to leave about a tablespoon of the mixture for later.
 
Leave the turkey on its back and place rashes of unsmoked, streaky bacon over the bottom of the turkey and smeared butter mixture, leaving no gaps. Place a sheet of tin foil over this and press around the sides.
 
Place the turkey into the oven – leaving the temperature at 210 for 1/2 – 3/4 of an hour – depending on size. After this time, open the oven and quickly (so as not to let too much heat out) baste with the remaining butter mixture – (not with the hot juices around the turkey).
 
Then turn the oven down to 180 and however big the turkey is, go with the instructions for the length of time it should be left in the oven.
 
Remember… Baste quickly with hot juices every half hour.
 
If you really want a golden top, then remove the turkey 3/4 of an hour before it is due out. Immediately shut the oven door to retain heat.
 
Make some more of the butter mixture. Remove the foil and turn the turkey over. Smear the top with the butter mixture and place back in the oven. Turn the oven back up to 210, bear in mind though, this will reduce the moisture of the turkey slightly.
 
Tip: If you really do not want to lose any moisture, remove the skin on the back of the turkey before cooking. Lay over an oval oven proof dish, lightly smear with butter and place in the oven for the last 10 – 15 minutes before the turkey is ready.

Contributed by Jackie Stevens, Copyright 2009 ChristmasChimney.com