Prepare a large roasting dish and preheat oven to 200C.

Chop 2 large carrots and 1 large onion roughly and place in the tray. Smash 6 cloves garlic with the flat edge of your knife and throw them in the tray as well.

Place 1.5kg turkey breast on top of the veggie bed you have created. Drizzle over some coconut oil and top with a shake of dried rosemary and thyme, as well as the contents of a few twists of the salt and pepper grinder.

Cover with aluminum foil, lower the oven to 180C and cook covered for 1 hour.

Preheat a pan on a medium low heat with 2 tablespoons coconut oil.

Dice 200g bacon and 1 medium onion. After 3 minutes add 2 cored and finely diced green apples and 1/2 cup dried unsweetened cranberries. Fry until the onion is translucent.

Add 2 cloves minced garlic, 1/2 cup chopped pecans, and a pinch of dried rosemary, sage, and thyme. Simmer on a low heat, covered, for 5 minutes.

Turn the heat off and let sit, covered, until the turkey is ready.

After the turkey has been baking, covered, for one hour, remove from the oven, remove the cover and flip the turkey. Make sure you mix round the veggies and topping to cover everything in the juices of the turkey.

Bake for 15 minutes uncovered, then stir around the veggies and flip the turkey and top with the prepared topping–making sure that you pile up turkthe topping on top again. This will let the juice get into the topping and make it noms.

Bake uncovered for another 15 minutes, or until the top is browned.