Name: Our Best Turkey
Total time: 2 h 30 min
Yield: Serves: 8 plus leftovers
Ingredients: 1 large bunch of thyme; 1 large bunch of rosemary; 1 orange, halved; 4kg free-range, slow-reared turkey; 75g butter

There are a million and one ways out there to prepare a roast turkey this Christmas, but this option is really easy and delivers perfect results every time: which we think makes it our best turkey ever. By using an orange inside the turkey, you ensure that the turkey doesn’t cook too quickly and that the meat doesn’t dry out. This keeps the meat tender and moist and allows for it to cook evenly all over. There’s nothing worse than serving a turkey that’s only part done.

If you’re wondering how many people your turkey will feed, we’ve got an easy guide on working it out, so you’ll have enough to go around, as well as leftovers for the next day. Sometimes the leftovers are even better than the actual Christmas lunch, so you need to ensure that there’s enough to make into a sandwich the following day.

Ensure that you leave the turkey to rest for the full 45 minutes, as it will continue cooking even once it’s out of the oven. If you leave it in the oven too long, it will really dry out and you’ll be disappointed, so make sure you get your timings right!

HOW TO OUR BEST TURKEY RECIPE

Ingredients

1 large bunch of thyme
1 large bunch of rosemary
1 orange, halved
4kg free-range, slow-reared turkey
75g butter

Method

Heat the oven to 200C fan, gas 7. Stuff the herbs and the orange into the turkey’s cavity. Stuff the neck end with stuffing if you like.
Rub the butter over the skin; season well. Put in a roasting tin, cover loosely with a tent of foil and roast for 30 minutes. Turn the oven down to 160C fan, gas 4, remove the foil and roast for 1 hour 30 minutes. Check the temperature with a meat thermometer – over 72C is fine. Remove from the oven and allow to rest for at least 45 minutes.
Joint the turkey and then slice the meat: take the legs off and slice into thighs and drumsticks. Ease the breasts off with a sharp knife, starting at the breastbone and working down, then slice them too.