On the day of roasting remove your turkey from packaging, pat
dry and bring to room temperature.
Preheat your oven to 210°C for fan assisted or 230°C for ovens
without a fan (gas 8).
Melt 75g of unsalted butter in a saucepan until it becomes
liquid and then add 15g of good quality fine sea salt and remove
from the heat.
Brush the turkey all over with the melted butter, then place
the turkey onto a roasting tray and roast for 20 minutes. Then
cover with foil, reduce the heat to 160°C fan assisted or 180°C
without a fan (gas 4) & continue to roast for an additional 2 ½
hours removing the foil for the final 20 minutes.
Core temperature should be a minimum of 65°C before
Remove from the oven, put onto a clean tray and keep warm by
covering with a sheet of foil.
Rest for up to 1 hour before carving.
Serve with cranberry & bread sauces, roast potatoes & a
selection of seasonal vegetables.