Many people think turkey is dry, but it all comes down to the cooking! With our chef’s top tips, you and your guests will enjoy a juicy turkey with lovely crispy skin, cooked amongst gorgeous festive flavours of citrus, bay and rosemary.

Ingredients:

• 1 whole turkey
• 1 onion
• 1 orange
• A few sprigs of rosemary
• A few sprigs of thyme
• 1 bay leaf
• 1-2 garlic cloves
• Salt & pepper

Method:

1. Take your turkey out of the fridge an hour before cooking and heat the oven to 220C. Put your turkey into a roasting tin
2. Cut an onion into 4-6 pieces, and half or quarter an orange. Place the orange in in the cavity with some of the onion, a few sprigs of rosemary, thyme and a bay leave, and a few cloves of garlic to taste
3. Dust the skin with salt and pepper and rub in thoroughly – the salt will crisp up the skin so be quite generous
4. Place the remaining onion and rosemary around the bird in the tin, and flip the bird over so it’s breast-side down, then repeat the salt and pepper rub
5. Roast for 20-30 minutes until bronzed then turn down the oven to 170C and cook for the remaining time according to your turkey’s instructions – or check below for a rough guide*
6. Keep an eye on the turkey. If you think it’s ready, pierce the fattest part of the leg with a knife or skewer to see if it’s cooked. It’s done if the juices run clear
7. Turn the heat back up to 220C and carefully flip the bird over to brown the breast for 20 mins, until golden
8. Once cooked, remove from the oven and cover with foil to rest for at least an hour before carving

Serve with delicious veg, pigs in blankets, bread sauce, cranberry sauce and plenty of roast potatoes! If you’re looking for the best crispy roast potatoes, check out our recipe.