Please note: Fresh turkey should be stored below 5ºC. Remember to check the use-by date on the label and plan how best to store your bird.
On the day of roasting, remove your bird from the packaging, pat dry and bring to room temperature. Make a note of the weight from the label.
Preheat your oven to 215°C for fan assisted or 225°C for ovens without a fan.
Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
Soften 150g of butter with the zest of a lemon, sea salt, thyme leaves, and a splash of olive oil, (about 15ml). Gently lift the skin away from the breast meat, starting at the cavity, then carefully push the softened butter between the skin and flesh.
Next, cut an onion in two and place it with the rindless lemon and a carrot onto the roasting tray with some fresh sage.
Place the turkey on a wire trivet, then pour 500ml of water onto the base of the tray.
Cover with tin foil then place the tray in the oven and roast for 20 minutes, then reduce the heat to 160°C fan assisted or 170°C for ovens without a fan and roast for an additional 40 minutes per kilo. Remove the tin foil for the last 30 minutes or so to colour the skin.
To check the turkey is cooked, pierce the skin between the thigh and breast and push a skewer into the flesh close to the bone. The juices should run clear.
Carefully remove the trivet with the turkey on to large tray and keep warm by covering with a sheet of tin foil.
For the gravy, saute the giblets in the roasting tray with the onion & sage from the roasted bird then make up 500ml of light poultry stock and deglaze the roasting tray with this stock, stirring in all the caramelized juices from the tray. then bring to boil.
Skim any fat that rises to surface, then thicken with a little cornflour mixed with some cold water
Pass through a fine sieve and serve.