Method

1. Preheat the oven to 170C/gas 3.

2. Dust the inside of one roasting bag with the flour. Smear half the butter over the turkey breast, season with sea salt and black pepper. Top with the bacon and place in the floured bag. Add half the herbs and two halves of the garlic bulbs.

3. Tie the bag loosely and place in a deep roasting tin. Make six slits in the top of the bag to allow the steam to escape and place in the middle of the oven. Roast for approximately 1 hour or until a meat thermometer measures 80C when inserted in the thickest part of the breast.

4. Meanwhile, season the turkey legs with salt and pepper. Place them in the second roasting bag with the remaining herbs, garlic, red wine, cranberries and chestnuts. Tie the bag and place in another roasting tin. Make six slits in the top of the bag to allow the steam to escape. Place in the oven and cook for approximately 30 minutes or until a meat thermometer measures 82C when inserted in the thickest part of the leg.

5. Remove each bag from the oven when the turkey is done and allow the meat to rest for 15-20 minutes. Slit the top of the bags carefully. Remove the turkey breast and use the remaining juices to make a gravy.

6. Carve and serve with the legs and cranberry and chestnut mixture on the side.