Roast turkey

Method

1. If you are using a frozen turkey, make sure it is completely defrosted before roasting. The safest way to defrost a frozen turkey is in the fridge. It will take 24 hours for every 4-5 pounds (1.8-2.3kg) so if you are cooking a large turkey it can take up to 3 days to defrost thoroughly.
2. Remove the giblets from the cavity of the turkey.
3. Preheat the oven to 180°C / 350F / Gas mark 5.
4. While the oven is heating, put the turkey on the roasting tray, at the open front of the turkey, lift the skin up away from the flesh and spread the softened butter between the skin and the flesh. Season with salt, pepper to taste with some rosemary or thyme.
5. Cover the whole turkey loosely with foil and place in the hot oven. Every hour, baste the turkey with the juices from the tray.
6. About half an hour before the end of the cooking time, remove the foil to allow the turkey skin to brown and become crisp. If the skin is already brown, keep the foil on the turkey to keep it moist.
7. Using a fan assisted preheated oven at 180°C your unstuffed 6 kg turkey will be cooked in 4 hours.
8. The best way to check that your turkey is cooked is to use a meat thermometer. The turkey is fully cooked when the temperature reaches 75ºC. If you do not have a meat thermometer, check that there is no pink meat, the juices run clear and that the meat is piping hot.