For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown.

Roast turkey joy of cooking. Cover the turkey entirely with olive oil. Tent the seasoned bird with foil. Remove outer plastic netting and packaging.

You can check the internal temperature by inserting the thickest part of the turkey breast with a cooking thermometer. 2 cook in a large pot of boiling salted water: Place the leg and thigh into another baking dish.

If using stuffing, pack half into the neck end, pushing it towards the breast. 3 if you have not done so already, remove the giblets and neck from: Web roast the turkey on lowest rack for 30 minutes.

Loosely fill turkey cavity with stuffing. Meanwhile, place oven rack toward the bottom third of the oven and heat oven to 450 degrees. Web remember to weigh your turkey after stuffing it.

Web place a rack in the lowest position of the oven. Roast for a further hour, uncovered. Web let turkey stand at room temperature for 1 hour.

Put the onion and a large sprig of bay in the cavity between the legs. A flavorful turkey brine, robust aromatics and many tips and tricks results in the most delicious thanksgiving turkey ever. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.