Christmas Turkey | Recipe

Remove the turkey from the refrigerator, rub all over with salt and leave for 30 minutes.

Preheat the oven to fan 160°C.

Season the inside of the turkey with salt. Cut the garlic and onion in half and place inside the turkey along with the rosemary and thyme. Mix the Meat & Roast Seasoning with the butter and brush the turkey with it, covering the breast and thighs and getting into all the nooks and crannies.

Place the turkey on a rack, place a baking sheet underneath and place in the oven for about 1.5 hours. During this time, baste several times with the butter and any drippings. Then increase the oven temperature to 220°C and bake for about 30 minutes until the turkey skin is deliciously crispy.

Pierce the thigh with a wooden skewer, and if the liquid is clear, the turkey is cooked. Alternatively, measure the internal temperature of the thickest part of the thigh – 70°C is the magic number. Remember, the temperature will continue to rise once it is out of the oven! Start checking the temperature after 2 hours in the oven to understand how quickly it is cooking. Overcooked turkey is dry and tasteless, so this is an important step.

Leave your turkey to rest for at least 30 minutes, covered with loose-fitting foil, on a large plate, while you cook the roast potatoes and other side dishes in the now very hot oven. Resting your turkey allows the juices to be reabsorbed back into the bird, making for moist and tender meat.