Roast Turkey

Steps

1. 1
   The day before, pat the turkey dry inside and out and rub it all over with the salt and pepper. Leave it uncovered on a tray in the fridge overnight: the salt seasons the meat and the cold air dries the skin so it crisps.
2. 2
   Take the turkey out of the fridge 1 hour before roasting and heat the oven to 180°C.
3. 3
   Mash the butter with the thyme, sage, garlic and the finely grated zest of the lemon. Loosen the skin over the breast with your fingers, push two-thirds of the butter underneath and spread it evenly; rub the rest over the legs.
4. 4
   Halve the lemon and put it in the cavity. Scatter the onions, carrots and celery in a large roasting tin and set the turkey on top.
5. 5
   Roast for 2½–3 hours, about 35 minutes per kg, basting every 45 minutes. If the breast browns too quickly, cover it loosely with foil.
6. 6
   It is done when a thermometer in the thickest part of the thigh reads 75°C and the juices run clear. Lift it onto a board, cover loosely with foil and rest for 45 minutes so the juices settle back into the meat.
7. 7
   For the gravy, spoon off all but 3 tbsp of fat from the tin, set it over medium heat, stir in the flour and cook for 2 minutes, scraping and pressing the vegetables.
8. 8
   Pour in the wine and let it bubble for 1 minute, then whisk in the stock and simmer for 10 minutes until the gravy coats a spoon. Strain it, season and pour into a warm jug.
9. 9
   Carve the turkey and serve with the gravy.