Ingredients:

ü  5kg Turkey

ü  One Apple

ü  2-3 Medium size Onion (one for cavity and other two to oven tray)

ü  One lemon

ü  Stem of celery

ü  Two medium size carrot

ü  Bunch of Rosemary

ü  Handful of Sage leaves

ü  Bunch of Thyme leaves

ü  Few strips of bacon to cover turkey

Instructions:

ü  Remove the thawed turkey from its packaging. Remove the neck (usually found in the large cavity of the bird) and the bag of giblets (sometimes found in the smaller neck cavity of the bird). Discard them or save them for gravy. Pat the turkey dries with paper towels.

ü  Season the cavity of the turkey with salt and pepper.

ü  Stuff it with the quartered lemon, onion, apple.

ü  Chopped herbs (I used rosemary, sage, coriander, parsley, and oregano) and mix with melted butter.

ü  Use fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.

ü  Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan (on top of a bed of chopped veggies —carrots, onion and celery)

ü  Use some twine to tie the turkey legs together. Then slather the outside turkey in the rest of the herb butter. Then cover the Turkey with Turkey bacon and now it’s ready to go for oven. Enjoy it…

ü  Roast in the oven in 175C - 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins in 200C before the end of cooking

Transfer the turkey, to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy.