Defrost turkey according to instructions. Remove the bag with giblets. Rinse turkey inside and out under cold water, pat dry and rub with salt, pepper and thyme. Place bacon slice on turkey and tie tightly. Heat coconut oil in a roasting pan or frying pan. Sear turkey well in it on the leg sides. Place in the heated stove on the bottom rack.
Roasting time: half an hour. Electric stove: 220 degrees .
Gas stove: level 5 or possibly 1/ 2 large flame.
Turn the turkey a few times on the other side and baste with the roast stock.
In the meantime, cut streaky bacon into narrow strips 1/2 cm wide. Peel onions, carrots and potatoes.
Place onions in a saucepan of boiling hot water and bring to a boil briefly once. Rinse carrots and potatoes. Drain. Cut carrots into 1/2 cm thick slices. Potatoes whole. Remove onions.
At end of roasting time, add carrots, onions, bacon and potatoes to turkey form. Season with salt and pepper. Pour in beef broth. Put it back in the oven on the lower shelf.
Roasting time: 60 min. Electric stove: 180 degrees .
Gas stove: level 3 or 1/ 3 large flame.
Remove from the stove. Immediately bring to the table in a saucepan.
Calories per person: About 1420
Tip: You can also cook this turkey in a clay pot. Prepare turkey as described above. With melted butter instead of coconut fat in the well-watered clay pot form. Cook at 200 degrees in electric oven (gas
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