1 Turkey (6kg) (available at Foodsaver)
4 tbs Lurpak salted butter (available at Foodsaver)
5 large carrots
4 celery stalks
1 lemon (halved in two)
6 bay leaves
7 large garlic cloves
2 large onions, quartered
1 tsp ground pepper
1 & 1/4 tbs salt
Serve alongside: Ardo Red Cabbage with Apple (available at Foodsaver)
1. Thaw your turkey following the instructions on the package.
2. Preheat the oven to 190C.
3. Remove the giblets from the inside of the turkey cavity. Wash the turkey and pat it dry with paper towel.
4. Place the turkey in a large roasting pan. Squeeze lemon juice over all of the turkey skin. Rub the lemon over the turkey skin to ensure the flavour is really absorbed. Make sure to squeeze lemon juice inside the turkey cavity too. Place one lemon half inside the turkey cavity, and the other in the bottom of the pan.
5. Place one celery stalk, carrot stick and one clove of garlic underneath the turkey. Chop one celery stalk and one carrot stick in half. Place two garlic cloves, two bay leaves, one half of a celery stalk and one half of a carrot stick inside the turkey cavity. Place the rest of the celery, carrot, lemon half, bay leaves, onion and garlic in the bottom of the pan around the turkey. Place the giblets in the bottom of the roasting pan, it will make for a fantastic gravy if you choose to make one.
6. Season the entire turkey and vegetables in the bottom of the pan with salt and pepper. Ensure to season all parts of the turkey including the bottom of the turkey, inside the cavity of the turkey and in between the folds of the legs, and under the turkey skin. To season the area under the turkey skin, use your fingers to gently separate the skin from the turkey meat to create a gap where you can rub the salt and pepper.
7. Using your hands, rub about 2 tbs butter under the turkey skin. Dot the rest of the butter evenly all over the turkey.
8. Place the turkey in the oven for 30 minutes. During this time it will quickly brown. After 30 minutes remove the turkey and cover the top of the turkey with tinfoil. Reduce the temperature to 175C and continue to cook the turkey for another two hours and forty five minutes. You will need roughly 30 minutes cooking time per kilogram of turkey for it to be ready.
9. With an hour left to cook, begin to baste the turkey at least every 15 minutes with the juices in the bottom of the pan. When basting the turkey, remove the tinfoil, baste the turkey and then replace the tinfoil on top of the turkey when you return it into the oven. During the last 15 minutes of cooking, remove the tinfoil so that the turkey will turn a lovely brown colour. The turkey is ready when the juices run clear when pierced.