......prepare your bird for roasting.
1. Take your turkey out of the bag/wrapping and wash and dry it.
2. Pre-heat the oven.
3. If you’re stuffing the turkey, stuff the main cavity in front and the smaller cavity in the back. Use the skin flap in the back to ensure none of the stuffing falls out.
4. Season the turkey well with salt and pepper.
5. A chef’s trick is to push butter underneath the skin of the turkey to keep it nice and moist.
6. To ensure the turkey keeps its shape while roasting take a piece of butcher’s string, fold it in half, and with the breasts facing you, loop the string around each leg one at a time and then pull the string tight to keep the legs together. Tuck the wings underneath the body of the bird and then
draw the strings back along the sides of the turkey; slide the bird toward the edge of the table and pull the strings underneath the wings. Tie the strings underneath the bird and then pull them up and over the wings and tie them in a simple knot on top of the bird.
7. Roast your turkey in the oven according to roasting times.
8. After roasting is complete let the bird relax for 20 minutes before serving to ensure the breasts and legs are nice and moist. If you carve it too soon you’ll release all the juice and end up with a dry turkey.