Preheat the oven to its maximum setting (don't worry, you're going to drop this as soon as the bird goes in!)
Check the cavity both ends for a pack of giblets, and remove if you find any.
Weigh the bird, and work out the timings. Calculate 45 minutes of cooking time per kg, plus 20 minutes extra, plus 30 minutes of resting time.
Slip your hand in the back end of the turkey, between the skin and the meat. With your palm down, gently work your way around the breast of the bird loosening the skin.
Take a large knob of softened butter underneath the skin and spread it evenly over the breast meat. Repeat until it is well coated and wipe a little more butter over the skin.
Feel free to stuff your bird at this point, although we cook our stuffing separately. Take a large sheet of tin foil and tent it over the bird, tucking in tightly.
Pop the bird into the preheated oven and drop that temperature to 180C/350F/gas 4
Every 30 or 40 minutes scoop the juices from around the pan over the bird to baste it. This will stop it drying out. 3/4 of the way through its cooking time, remove the tin foil to allow the skin to brown. Keep the sheet of foil as when you remove the roast, and have ensured it's safely cooked through, you need to cover it back up with the foil. Top the foil with a clean hand towel and let it rest for at least 30 minutes before carving.
My Easy Roast Turkey Recipe
Amount Per Serving
Calories 363Calories from Fat 126
% Daily Value*
Saturated Fat 3g19%
Vitamin A 145IU3%
* Percent Daily Values are based on a 2000 calorie diet.