Remember, after removing your bird from the packaging, pat dry
and bring to room temperature (this should take about an hour if
it's been in the fridge) and make a note of the weight from the
Soften 100g of butter with the zest of a lemon, a crushed
garlic clove, thyme leaves, salt and pepper.
Gently separate the skin from the flesh and push the seasoned
butter under the skin, starting at the open cavity.
Preheat your oven to 210°C for fan assisted or 230°C for ovens
without a fan (gas mark 8).
Roast the bird for 20 minutes, then lower the heat to 160°C for
fan assisted or 180°C for ovens without a fan (gas mark 4).
Continue roasting for 40 minutes per kilo, reaching a core
temperature of minimum 72°C.
Remove from the oven and leave to rest in a warm place for at
least 20 minutes before carving, allowing the meat to rest and
remain moist and succulent.