|Borrowed from Google Images|
Anyway . . .
I chopped a couple of small onions and a couple of rather floppy carrots I found at the bottom of the fridge and put them in a roasting dish. I then added some water with some chicken stock powder (you could use a cube), some mixed dried herbs, some black pepper and a good sloosh of dry white wine. I then popped the turkey on top and covered that with some streaky bacon. Last of all I covered the lot in foil so that it was completely sealed, leaving a bit of a 'tent' at the top for the air to circulate.
Then it went into the oven at about 150C-ish for four or five hours!
When it came out, the meat was just dropping off, it was so easy to strip the bones. All the leftovers after straining the stock went into the slow cooker with the bones, skin, etc, and some water, for another slow cook to make a bit more stock.
Brilliant value and it was so flavoursome. I only needed to add some thickening granules to the first stock to make the best gravy ever. Yet another I shall do again!