Roast turkey

View the full article on guardian.co.uk

Step 1
Preheat the oven to 180C/gas mark 4.

Step 2
Take it out of the fridge at least an hour before to bring it up to room temperature.

Step 3
In a bowl, squish the softened butter, lemon zest and juice, salt and pepper together.

Step 4
Gently slide your hands in between the skin and flesh of the whole bird, separating them.

Step 5
Make a thick blanket of the butter, between the flesh and skin – this will help protect the breasts and legs and keep them moist.

Step 6
Season the skin and cover with bacon, like an overcoat.

Step 7
Generously fill the body of the bird with stuffing (see below).

Step 8
Place the bird in a baking dish.

Step 9
Pour in some water or a little stock to keep the juices flowing.

Step 10
Top up the juices at the bottom of the pan so they don't burn and baste once every hour or so.

Step 11
Check the bird is ready by piercing deeply into its thigh with a thin skewer – the juices should run clear when it's ready.

Step 12
If you are using a thermometer, it should read 80C internal temperature when you stick it in the thigh.

Step 13
Move the bird on to a platter – don't be nervous, just lift and move.

Step 14
Wrap it up in foil and leave to rest, at least half an hour.