Instructions

1If using a frozen turkey then thoroughly defrost it before use

2Take the turkey out of the fridge at least an hour before cooking to bring it up to room temperature. Remove and discard the giblets from the cavity of the bird

3Preheat the oven to its highest setting

4Place the turkey on the roasting tray breast side up, season the inside generously with salt and pepper. Then rub more salt, pepper and oil onto the skin and cover the turkey with foil

5Place the turkey in the oven and immediately turn down the heat to 180C / gas 4 and roast for 3 hours, basting the turkey with juices approximately every 30 minutes

6To check if your turkey is done insert a skewer into the deepest part of the thighs. If the juices run clear then it is done. If the juices are still pink then return the turkey to the oven for 20 minutes and test again. Repeat this until the juices run clear

7Then increase the oven temperature to its highest setting, remove the foil and let the turkey roast for a further 20 minutes to brown in all over

8Take the turkey out of the oven and carefully tilt the tin so that all the juices inside the cavity run out

9Transfer turkey to a serving plate, cover with tin foil and let it rest for at least 20 minutes, ideally a bit more before you start carving.