Store the turkey in a refrigerator, preferably at around 3˚C.
Make sure the turkey has been taken out of the fridge and rested overnight, or for several hours, before cooking.
Remember to take the giblets out! These can be used for making stock. Boil with parsley, swede, onion and seasoning.
If you plan to stuff your bird, do so and then brush the outside with melted poultry fat or butter and season well.
Cooking time – 1 hour for every 5lb weight. (remember to include the weight of the stuffing in your calculations).
Preheat your oven to 200˚C / gas mark 6.
Place the bird, breast down, on a trivet in a roasting tin. Put a small amount of water in the roasting tin.
When the oven is up to temperature, roast the bird for 30 minutes, then reduce to 180˚C / gas mark 4 for the remaining time.
Baste regularly, but roast uncovered.
Turn the bird breast up for the final 30 minutes to brown it.
Insert a fork or skewer into the thick thigh meat. When the juices run clear the bird is cooked.
Remove from the oven, cover the bird and allow it to rest in a warm place for 40-60 minutes (perhaps while the potatoes brown).
Carve and enjoy!
If you would like a great cranberry and orange stuffing to go with this click here