Tenting with Foil and Basting

When you are roasting a turkey or goose, remember that you are cooking two different types of meat - the delicate light breast meat, which must not be allowed to dry out - and the darker leg meat which takes longer to cook. Generously butter the breast and cover with rashers of streaky bacon or lardons. Aim to make a roomy tent over the bird to protect the breast from over-browning, also use foil to protect the legs if they start to brown too quickly. With an AGA, basting is only needed very occasionally during periods in the Roasting and Baking Ovens. If necessary remove the foil for the last 30 minutes to crisp the skin.