I use a meat thermometer when cooking turkey – it helps to judge when the turkey is done. Cook it to 75-80ºC rather than the 90ºC suggested on the thermometer gauge.  When working out when to put the turkey in the oven, allow at least 30 minutes’ resting time.

Serves about 12-15 portions

1 x 5.4kg (14lb) oven-ready turkey
about 100g (4oz) butter, softened
1 lemon, thinly sliced  
3 small sprigs fresh thyme  
1/2 recipe Lemon and Thyme Pork Stuffing
1 onion, cut into wedges

Preheat the oven to 220ºC/Fan 200ºC/Gas 7.

1. Loosen the skin over the breast of the turkey by slipping your fingers between the flesh and skin at the neck end, leaving the skin attached at the cavity end.  Spread softened butter over the top of the breast under the skin, holding the skin up.  Slip in lemon slices and thyme, under the skin.  This is a nice addition but if time is short forget this variation.

2. Stuff the neck end of the turkey up to the breast with the stuffing.  Secure the loose skin with fine skewers or just tuck the skin underneath.  Fill the body cavity with any lemon trimmings, herbs and large pieces of onion.  Tie the legs with string to give a neat shape.  Lightly butter the skin of the bird.

3. Calculate the cooking time, if you have chosen to cook a turkey of a different size to above – see chart.   (No need to include the stuffing weight.)  Arrange 2 large sheets of foil across a large roasting tin enough to go generously over the turkey breast.  Place the turkey on top and if using a meat thermometer insert into the thickest part of the thigh.  (When cooked it will register 75-80ºC.)  Fold the sheets of foil loosely over the turkey, leaving a large air gap between the turkey and the foil.

4. Cook the turkey in the preheated oven for 40 minutes. Reduce the oven temperature to 160ºC/Fan 140ºC/Gas 3 and continue to roast for 3 ½ (SF – half) hours, basting from time to time.

5. Increase oven heat to 220C/Fan 200/Gas 7.  Take turkey out of the oven, turn back the foil and drain off any surplus juices from the tin into a jug or bowl.  Leave fat to rise to the top in a cold place.  When liquid is cold, take off fat with a spoon and save juices for the gravy.  Baste the bird, return turkey to the hot oven to brown and crispen for about 30 minutes.

6. Take turkey out of the oven and check if cooked.  If not using a thermometer, pierce the thickest part of the thigh with a small sharp knife.  If the juices are clear, then the turkey is done; if they are still tinged with pink, then roast for a little longer, if brown cover again with the foil.  Cover the turkey and leave to stand for 30 minutes before carving.

7. Serve with bacon rolls, gravy, sausages, Bread Sauce, Scarlet Confit and Apricot and Chestnut Stuffing.

Tip
Do not put a meat stuffing into the cavity of a bird as this is not safe. Put in only flavouring, vegetables and herbs.

Preparing ahead
Prepare up to the end of stage 3 up to 12 hours before.  Cover and chill until ready to cook.  The stuffings can of course be made up to a month in advance and frozen.

GAS AND ELECTRIC COOKING CHART

Oven-ready turkey           Starting                    Roasting                 Browning
                                       temperature              temperature           temperature
                                          (foil on)                      (foil on)                    (foil open)

                                 220ºC/Fan 200ºC/    160ºC/Fan 140ºC/   220ºC/Fan 200ºC
                                          Gas 7                       Gas 3                         Gas 7

3.5-5kg (8-11lb)              30 mins                2 1/2 to 3 hours            about 30 mins
         
5.4kg (12-14lb)                40 mins               3 - 3 1/2 hours              about 30 mins

6.75-9kg (15-20lb)          45 mins               3 1/2 to 4 1/2 hours     about 30 mins  
      
Ovens vary considerably so if you know that yours is on the hot side or the cool side adjust the above cooking times.

AGA
AGA Slow roasting:  After stage 3 Place on the floor of the Simmering Oven. 

3.5kg-4.5kg (8-12lb) turkey best fast roasted, see below
5.4-6.3kg (12-14lb) turkey, about 10-13 hours (overnight)
6.75-9kg (15-20lb) turkey, about 12-14 hours (overnight)

To brown, when the bird is done, uncover the foil and transfer to the Roasting Oven for about 15 minutes till golden.  If the turkey is over 8.1kg (18lb), or if your Simmering Oven is on the cool side, start off in the Roasting Oven uncovered for 30 minutes, then cover with foil and transfer to the Simmering Oven (see above).

AGA Fast roasting:  After stage 3. Cook in the roasting tin lightly covered with foil on the grid shelf on the floor of the Roasting Oven. Baste the bird from time to time.  Remove the foil 30 minutes before the end of cooking time to crisp the skin.

3.6-4.5kg (8-11lb) turkey, about 1 3/4-2 1/4 hours
5.4-6.3kg (12-14lb) turkey, about 2 1/2 hours
6.75-9kg (15-20lb) turkey, about 3 hours