Festive Christmas Turkey
1 turkey (around 5 kg)
Salt
Pepper
1 lemon
1 orange
1 onion
50 g melted butter
Turkey seasoning
Take the turkey out of the fridge about an hour before cooking. Season it with salt, pepper, and turkey seasoning.
Cut the lemon, orange, and onion into wedges and place them inside the cavity of the turkey.
Preheat the oven to 220°C and roast the turkey for 25 minutes.
Lower the oven temperature to 170°C and continue roasting for 18 minutes per 500 g of turkey or until a meat thermometer inserted into the thickest part of the thigh reaches 72°C. It’s safest to use a thermometer and check multiple spots to ensure the juices run clear everywhere.
Baste the turkey with its juices every 30 minutes, and cover it with foil if it starts browning too quickly.
Once done, remove the turkey from the oven, place it on a platter, and cover it with a double layer of foil. Let it rest for 30 minutes before carving.