Strip the leaves from the thyme and finely chop one tablespoon. Grate the rind from one of the lemons and mix into the butter in a small bowl with the chopped herbs and one of the garlic cloves, mashing up with a fork until evenly combined. Cover with clingfilm and put in the fridge until needed, then leave at room temperature to soften up again before using.

Put the buttermilk into a turkey roasting bag or pot with the salt, pepper and remaining garlic. Thinly slice the lemons and add with the rest of the packet of thyme, stalks and all. Mix all the ingredients together and add the turkey crown. Ensure the turkey is fully immersed in the brine then place in the fridge for up to 2 days is best but at least 24 hours.

When ready to cook preheat the oven to 190ºC (375ºF/Gas Mark 5). Remove the crown from the brine and drain off any excess liquid, then pat the skin dry with kitchen paper. Gently loosen the neck flap away from the breast, pack the flavoured butter right under the skin, rub into the flesh of the turkey as well, then recover with skin and cover the top with the rashers.

Place the prepared turkey crown in the oven and calculate your time, 20 minutes per 450g plus 20 minutes. Make sure to keep basting and cover with foil if it's browning too quickly or remove the bacon for the last half an hour if you like crispy skin. When cooked, cover with foil and leave to rest for at least 20 minutes before carving.