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1 x 6.3kg turkey

About 100g butter, softened

1 lemon, thinly sliced (optional)

Few small sprigs fresh thyme (optional)

½ recipe Lemon and Thyme Pork Stuffing

1 onion, cut into wedges

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1. Preheat the oven to 220C/fan 200C/gas 7.

2. Loosen the skin over the breast of the turkey and spread softened butter underneath the skin.

3. Stuff the neck end of the turkey with the stuffing and secure the loose skin.

4. Fill the body cavity with lemon trimmings, herbs, and onion. Tie the legs with string.

5. Roast the turkey in the preheated oven, basting from time to time, until cooked.

6. Let the turkey rest before carving, then serve with trimmings.

   REMINDER - Do not put a meat stuffing into the cavity of a bird as this is not safe. In the cavity use only flavouring vegetables and herbs.

   PREPARING AHEAD - Prepare up to the end of stage 3 up to 12 hours in advance. Cover and chill until ready to cook. The stuffing can of course be made up to a month in advance and frozen.

   TURKEY ROASTING TIMES - If cooking a turkey weighing more or less than the master recipe, follow the times given here. The table below shows times for gas and electric ovens. Ovens do vary considerably, so if you know that yours is on the hot side or the cool side, adjust the times accordingly. Aga cooking times are shown underneath.

   GAS AND ELECTRIC

   Oven-ready turkey

7. kg-5kg (8lb-11lb)

   Starting temp (foil on), 220C/fan 200C, gas 7: 30mins

   Roasting temp (foil on), 160C/fan 140C, gas 3: 2½-3 hrs

   Browning temp (foil off), 220C/fan 200C, gas 7: about 30 mins

8. kg-6.3kg (12lb-14lb)

   Starting temp (foil on), 220C/fan 200C, gas 7: 40mins

   Roasting temp (foil on), 160C/fan 140C, gas 3: 3-3½ hrs

   Browning temp (foil off), 220C/fan 200C, gas 7: about 30 mins

9. kg-9kg (15lb-20lb)

Starting temp (foil on), 220C/fan 200C, gas 7: 45mins

Roasting temp (foil on), 160C/fan 140C, gas 3: 3½-4½ hrs

Browning temp (foil off), 220C/fan 200C, gas 7: about 30 mins

IN THE AGA - Note that a 3.5kg-5kg (8lb-11lb) turkey is best fast-roasted, see below.

AGA SLOW ROASTING - After stage 3 of the master recipe, place the roasting tin on the floor of the simmering oven. For a 5.4kg-6.3kg (12lb-14lb) turkey allow 10-13 hours (overnight). For a 6.75kg-9kg (15lb-20lb) turkey allow 12-14 hours (overnight). To brown, when the bird is done, uncover the foil and transfer to the roasting oven for about 15 minutes until golden. If the turkey is over 8.1kg (18lb), or if the simmering oven is on the cool side, start off in the roasting oven uncovered for 30 minutes, then cover with foil and transfer to the simmering oven as above.

AGA FAST ROASTING - After stage 3 of the master recipe, cook in the roasting tin lightly covered with foil on the grid shelf on the floor of the roasting oven for the following times. Baste the bird from time to time and remove the foil 30 minutes before the end of cooking time to crisp the skin. For a 3.5kg-5kg (8lb-11lb) turkey allow 1¾-2¼ hours total. For a 5.4kg-6.3kg (12lb-14lb) turkey allow about 2½ hours. For a 6.75kg-9kg (15lb-20lb) turkey allow about 3 hours.