Take these steps to simplify the Turkey roasting process and serve up the perfect Christmas.

How To Roast A Turkey

1. Remove turkey from the fridge about 1 hour before roasting.
2. Unwrap and remove giblets.
3. Pre-heat the oven to 160-190°C
4. Loosen the skin over the breast meat & thigh & stuff chopped herbs under the skin with your fingers, plus put whole herb sprigs inside the cavity for extra flavour.
5. Tuck the wing tips under the back of the turkey and tie legs together.
6. Place breast side up on a rack in a roasting pan. Pour white wine or chicken broth into the bottom of the pan.
7. Brush the turkey with melted butter - this helps with browning and adds flavour.
8. For crunchy skin, baste once only at the start of the roasting process. Later basting may lead to soft skin.
9. Use a meat thermometer to check your turkey is perfectly cooked. Test the thickest part of the thigh - when it reaches 74°C it’s done.
10. Cover the cooked turkey loosely with foil and rest for 30 minutes before carving. This allows the juices to redistribute through the meat.

Buying a Turkey

Size matters. Allow at least 350g per person plus an extra 200g per person if you want leftovers.

Turkey Cooking Times

• 3.5kg - 5kg (size 25) 1 to 2 hours
• 4.5kg (size 45) 3 to 3 1/2 hours
• 6.75kg (size 67) 4 to 5 hours
• 9kg (size 90) 6 to 6 hours