Ingredients

Step by step

1. The day before roasting, combine the butter, chopped rosemary and crushed garlic in a bowl. Push two-thirds of the flavoured butter in between the skin and the flesh of the turkey and squidge over the meat. Use the remaining butter to coat the outside of the bird.
2. Place a few rosemary sprigs inside the turkey cavity. Make a bed of chopped carrots, parsnips, onion wedges and the halved garlic bulbs in a large roasting tin. Put the turkey on top, cover with foil and refrigerate.
3. Take the turkey tray out of the fridge 1 hour before cooking and preheat the oven to 220°C, fan 200°C, gas 7 towards the end of this time.
4. Roast for an initial 30 minutes, and then reduce the oven temperature to 190°C, fan 170°C, gas 5. Remove the foil and return the turkey to the oven for 1 hour 45 minutes – 2 hours 15 minutes, depending on size. Baste every 30-45 minutes with the pan juices and cover loosely with foil towards the end if the skin is darkening too much.
5. When the turkey is done, a metal skewer poked into the thickest part of the leg will come out piping hot and the juices will run clear, or a cook’s thermometer should read 70°C; cook for a little longer if the juices run pink. Remove to a platter or carving board, cover with foil and leave to rest for at least 45 minutes before carving, while the sides are in the oven (turn the oven up to 200°C, fan 180°C, gas 6). Use the veg from the turkey roasting tin to make the gravy, see recipe right.
6. Garnish the turkey platter with the roast garlic bulbs and fresh herb sprigs.

Serve with

Maple-mustard glazed carrots and parsnips

Crispy roast potatoes with thyme and garlic

Sausage-stuffed portobello mushrooms