Thaw out completely (overnight in a kitchen, or 2 - 3 days in a fridge or the box it arrives in).
Remove from its packaging and bring to room temperature.
Wrap the turkey in 2 layers of foil and place in oven dish into pre-heated oven at 180°C.
Cook according to the size of the turkey, we recommend 30 minutes for every kilogram.
For last 20 minutes of cooking, cut open the foil to enable the skin to brown.
Be careful not to burn it- if it is browning too quickly, cover with some foil.
Test the thickest part of the turkey with a meat thermometer. When the temperature reaches 55°C, it is ready. IF you do not have a meat thermometer, put a skewer in the turkey for 30 seconds and then touch it against the back of your hand. If it is warm, the turkey is cooked.
Remove the turkey from oven, lift it out of the foil and onto a board with a channel around it to collect the juices.
Pour the juices from the foil into the saucepan.
Add 2 packs of turkey stock (and some red wine, if you like) and simmer for 30 mins whilst turkey is resting. This should reduce and thicken the juices.
Turn turkey over and undo the bow and pull the string which ties it together.
Turn back the right way.
Cut the turkey in half lengthways.
Carve for each person giving their own preference for brown or white meat and stuffing.
The rich sauce is the perfect accompaniment!
