Herb Butter Roast Turkey

Method

1. 1

   Salt it early

   Pat the turkey dry with kitchen paper; don't rinse it. Rub the salt and pepper all over and inside. Ideally do this the day before and chill it uncovered on a tray.

2. 2

   Bring it out

   Take the turkey out of the fridge 1 hour before roasting. Heat the oven to 220°C (200°C fan).

3. 3

   Make the herb butter

   Mash the butter with the sage, thyme, garlic and lemon zest until evenly mixed.

4. 4

   Butter the bird

   Slide your fingers under the breast skin to loosen it, without tearing. Push two thirds of the butter underneath and smooth it out, then rub the rest over the legs.

5. 5

   Fill the cavity

   Put the lemon halves, half the onion and a celery stick loosely into the cavity. Tuck the wing tips under and tie the legs loosely with string.

6. 6

   Set up the tin

   Scatter the rest of the onion, celery, carrot and the neck in a large roasting tin. Sit the turkey on top, breast up, and pour in the stock.

7. 7

   Start hot

   Roast at 220°C (200°C fan) for 30 minutes, until the skin starts to turn golden.

8. 8

   Lower the heat

   Turn the oven down to 180°C (160°C fan) and keep roasting. Baste with the tin juices every 45 minutes, and cover loosely with foil if the breast darkens too fast.

9. 9

   Timings by weight

   After the first 30 minutes, allow about: 4 kg, 1 hour 45 minutes; 5 kg, 2 hours 15 minutes; 6 kg, 2 hours 45 minutes; 7 kg, 3 hours 15 minutes.

10. 10

    Check it's cooked

    Start checking 45 minutes early. Push a thermometer into the thickest part of the thigh, away from bone. It's done at 74°C (165°F), and any stuffing inside must reach 74°C (165°F) too.

11. 11

    Rest

    Lift the turkey onto a board, cover loosely with foil and rest for 45 minutes. It stays hot, the juices settle and you have time to make the gravy.

12. 12

    Carve

    Cut off the legs and split them into thighs and drumsticks. Cut each breast off the bone in one piece, then slice it across the grain.

Tips

• Thaw a frozen turkey in the fridge, allowing about 1 day for every 2 kg.
• Keep the tin juices and the roasted neck; they make the best gravy.
• Bake the stuffing in a dish rather than in the bird. The turkey cooks more evenly and the stuffing gets crisp edges.
• Salted the same day? It still works. Rub it in just before the butter.

Swaps

• Turkey stock or water can replace the chicken stock in the tin.
• Use rosemary instead of sage, in the same amount.

Storing

Cool leftovers within 2 hours, then refrigerate covered for up to 3 days, and reheat until piping hot.