Remove turkey from the fridge at least 30 minutes prior to cooking.
Allow a cooking time of approximately 35 minutes per kg of turkey.
Rub butter or oil and spices to aid with caramlisation of skin and cover loosley with foil.
Use an internal thermometer to ensure your turkey doesn't get over overcooked. Internal temperature should read 75 degrees Celsius. Remove for final 30 minutes.
Allow for resting time. Resting time allows the turkey to become juicer and easier to carve. Pop it aside tented with foil.
