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  1. 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 label.
  2. Soften 100g of butter with the zest of a lemon, a crushed garlic clove, thyme leaves, salt and pepper.
  3. Gently separate the skin from the flesh and push the seasoned butter under the skin, starting at the open cavity.
  4. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas mark 8).
  5. 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.
  6. 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.