Scatter the onions, carrots, celery, garlic, parsley and thyme into the base of the roasting tin.
Rub the turkey with vegetable oil, salt and pepper. Lay the rashers of bacon across the breast on the turkey. Place the turkey on top of the vegetables. Carefully position the roast probe so that it is in the thickest part of the breast.
Transfer to a Miele combination steam oven with the probe towards the back of the oven and making sure that it is slightly facing towards the top of the oven.
Set the oven to;
1st stage - Fan plus, 225°C - 20% moisture - 15 minutes
2nd stage - Fan plus, 180°C -100% moisture - until core temperature is 60°C
3rd stage - Fan plus, 180°C - 30% moisture - until core temperature is 68°C
for design and recipe inspiration and to receive an exclusive Miele Taste of Design course offer