INGREDIENTS

8-10 kg of turkey

2 onions

2 carrots

2 sticks of celery

1 lemon

1 head of garlic

1 bunch of fresh rosemary

1 bunch fresh thyme

1 bunch of fresh sage

1 cup melted butter

2 tablespoons of olive oil

Pinch of salt

Pinch of black pepper

2 tablespoons of light soy sauce

2 tablespoons of honey

METHOD

Step 1: Defrost, clean and dry the turkey with kitchen paper. Sprinkle the surface of the turkey evenly with salt and black pepper, making sure it is well coated, including the cavity.

Step 2: Cut the onion into large pieces, the carrots and celery into slices, the lemon into halves and the garlic into flat pieces. Place these vegetables, along with the lemon and garlic, inside the turkey.

Step 3: Wash the rosemary, thyme and sage, pick some of the leaves and put them in a bowl with the olive oil, soy sauce and honey and whisk well to make the herb dressing. Spread the herb dressing evenly over the top and inside of the turkey, wrap in cling film and marinate in the fridge for 4-6 hours to allow the turkey to absorb the flavours of the dressing.

Step 4: Take out the turkey and remove the internal vegetables and seasonings. Brush the top of the turkey evenly with melted butter for a golden, crispy skin.

Step 5: Preheat the fryer to 175°C (350°F). Line the bottom of the fryer tray with a piece of aluminium foil to prevent dripping.

Step 6: Place the turkey in the fryer, breast side up. After 30 minutes' roasting, remove from the oven, brush with another layer of butter, turn so that the breast is facing down and roast for a further 30 minutes.

Step 7: Turn the turkey again, breast side up, and remove every 20 minutes to brush with butter and check the turkey. Depending on the size of the turkey, the total roasting time should be about 1.5 to 2.5 hours, until the top is golden brown and crispy and the internal temperature is 165°F (74°C). Make sure the turkey is cooked through by inserting an instant-read thermometer into the thickest part of the turkey (usually the inside of the thigh).

Step 8: Place the roasted turkey on a platter and leave to rest for 10-15 minutes to allow the juices to run back in so that you don't lose too much when carving.

Step 9: Garnish with fresh rosemary, thyme and some small tomatoes and orange slices to arrange around the turkey for added beauty.

Step 10: Slice the turkey and serve with your favourite side dishes such as roasted vegetables, mashed potatoes, cranberry sauce etc.

Enjoy your meal!