I've invited Nigella Lawson over Smug, to make the cake. Of course I shall have to sniff the flour off her hands.
I'm having pork too. Had Wood pigeon last year but my lady wanted white meat this christmas and she won't have turkey covered in pork crackling (which is the best way to keep the dry turkey basted and as moist as chicken).
Yes, that's a very good idea Brian. Or you could simply drape it in streaky bacon, would do the same job.
I take the crackling off and put the streaky bacon for the last half hour. more fat on the belly of pork, you don't need to baste once as it releases moisture for the entire roast, plus I don't like my bacon exposed to the oven heat for too long. Horses for courses (if you buy a cheap turkey from Tesco like but it's the most succulent juicy turkey I've ever eaten. Was a Tip from a very good Chef.