Preparing a perfect roasted turkey starts with proper thawing, ideally in the refrigerator for several hours per kilogram. Pat the bird dry, then season generously with salt, pepper, and your preferred herbs.
Stuff the cavity with aromatics such as onions, garlic, and fresh rosemary to enhance flavour.
Brush the skin with oil or melted butter for a golden finish. Roast in a preheated oven at 165°C, basting occasionally to keep the meat moist.
Use a meat thermometer to ensure the thickest part of the thigh reaches 75°C. Let the turkey rest before carving to retain its juices.
