Roast Turkey with Herb Stuffing

To make the stuffing, place the butter in a saucepan on a medium heat, add the onions, season with salt and pepper, cover with a lid and cook gently in the butter until soft, about 8 - 10 minutes. Remove from the heat, then stir in the crumbs, herbs and season again to taste. Allow it to cool completely.

Next stuff the turkey by spooning into the cavity.

Spread the 25g of soft butter on the breast and the legs of the turkey and season with salt and freshly ground pepper.

Weigh the bird and calculate the cooking time (20 minutes for every 500g plus 20 minutes extra). To cook, place in the preheated oven. When the skin is good and golden, cover with some foil or butter wrappers to prevent it drying out.

To check whether the turkey is fully cooked, pull the leg slightly and if it feels slightly loose from the carcass then it's cooked. Once cooked remove from the oven, transfer to a carving board cover with foil and allow to rest for at least 30 minutes. If you don’t need your oven for cooking other things, you can just turn the oven off and allow the turkey to rest inside.

To make the gravy, place the roasting tray on a medium-low heat, pour the stock into the tray and use a whisk to dissolve all the caramelised juices left in the tray. Allow to boil and season to taste with salt and pepper. Transfer to a saucepan and reheat when needed.