Instructions

Place the turkey breast-side up, then gently loosen the skin away from the breasts using your fingers or a rubber spatula.

In a bowl, mix together the butter, spice mix and salt. Take 3/4 of the butter and spread it under the loosened skin over the breast. Rub the remainder of the butter all over the surface of the turkey.

Place the onions, carrots, garlic and any giblets onto a roasting dish, then place the turkey on top (breast-side up). Cover with foil, then place into the oven to roast.

COOKING TIME: 20 minutes per 500g weight of your turkey, ie. 4kg turkey will roast for 2hours and 40 minutes.

Halfway through cooking, uncover your turkey and baste with buttery juices, return to the oven, without foil, then roast for the remainder of the cooking time. If your turkey browns too quickly, return the foil cover. Once cooking time is done, remove from the oven, cover tightly with foil, then leave to rest for at least 30 minutes.

Meanwhile, make your gravy.

Strain the cooking juices into a saucepan, squeezing any juice out of the carrots, garlic and onions then bring the liquid to a simmer. Mix together 1 Tbs cornflour with a splash of water, then whisk into the simmering juices. Turn heat down to low, then leave to simmer gently for 20 minutes until thickened and coats the back of a spoon. Season with salt and pepper to taste.

Carve the rested turkey and serve with gravy on the side.