Roasted Turkey with orange and cranberry

5.4 kg Turkey (giblets save)

175 g butter (softened)

1 PCs onion (chopped)

1 PCs orange (cut in half)

6 PCs the thyme sprigs)

for the cranberry-orange sauce:

250 g cranberries (chopped)

6 bacon (grilled and cut into small pieces) strips

3 PCs orange (to RUB the peel and divide into segments)

2 tbsp. honey (liquid)

Preheat oven to 190C. Save the giblets for gravy. Put the Turkey in a deep baking dish, spread with butter and a good season. To push into the onion, orange and half of the thyme. Bake 1 hour until the Turkey begins to brown covered with a crust, cover with foil and bake for another 3 hours, basting with juices every 30 minutes

Mix all the ingredients for the sauce with the remaining thyme. Remove the Turkey from the oven, put the sauce on top. Re-cover with foil and bake for 10 minutes, then remove foil and bake 10 minutes, until the Turkey will not be crispy on top. To get out of the oven and loosely cover with foil. To shift to the dish, saving the juice from the form to the gravy.