Lemon and thyme roast turkey

Method

1. Preheat the oven to 180C/160C Fan/Gas 4.

2. Loosen the skin over the breast of the turkey by slipping your fingers between the flesh and skin at the neck end, leaving the skin attached at the cavity end. Spread two-thirds of the softened butter over the top of the breast under the skin, holding the skin up. Slip the lemon slices and thyme sprigs under the skin.

3. Fill the body cavity with the onion halves and herbs, including the onion skins and top and tail of the sliced lemon.

4. Tie the legs with cooking string to give a neat shape. Tuck the wings under the back of the bird.

5. Lightly grease the skin of the turkey with the remaining butter and season with a little salt. Sit the turkey on a rack in a large roasting tin.

6. Cook the turkey in the oven for about 2–2¼ hours until golden brown, basting from time to time. Cover the bird with kitchen foil if it is getting too brown.

7. Check it is cooked by using a meat thermometer – pierce the thickest part of the leg, between the drumstick and the thigh, and the thermometer should read 65–70C. Alternatively, if you do not have a thermometer, pierce the thickest part of the leg with a small, sharp knife. If the juices run clear with no traces of pink, then the turkey is done. If they are still tinged with pink, then roast for a little longer.

8. Cover the turkey with kitchen foil and lots of tea towels and leave to rest for 1½ hours. If desired, turn back the foil and drain any surplus juices from the tin into a jug to make gravy.

9. Carve the turkey into thin slices and serve.