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To Braise A Turkey

First prepare the following vegetables by peeling and washing: two onions, two small carrots, one turnip; cut them in thin slices, with a little celery, two bay leaves and a few sprigs of parsley. Lay the vegetables on clean sheets of paper and pour over two tablespoonfuls of olive oil. The turkey must be trussed. Cover breast with thin slices of bacon and lay the back of the bird on the vegetables; cut a few slices of lemon and place on the breast, to keep it white; tie the paper round with a stout string; then place it to roast three hours. In the regular braise pan, or oven roaster, it will not need the paper, but must have the vegetables under it and the lemon on the breast, as above.