Ingredients

•   turkey, giblets removed, inside wiped with a damp cloth
• 2 oz butter, softened (unless turkey comes pre-prepared)
• 1 lemon, cut in halves, used in place of stuffing
•   fresh garden herbs, optional, e.g. tarragon
• ½ pint water
•   salt
•   freshly-ground black pepper
•   kitchen foil

Method

1. If using a frozen turkey, allow at least two days for it to thaw completely.
2. Calculate the cooking time allowing 15 minutes per pound of weight.
3. Remove the giblets from the carcass. Wipe out the inside well with a damp cloth and season with salt and freshly-ground pepper.
4. Unwrap the giblets, wash them and place them beside the turkey in the roasting tin to help flavour the gravy.
5. If the turkey is not pre-prepared with butter, rub the surface with about two ounces of softened butter.
6. Put a lemon cut in halves inside the turkey and, if desired, add fresh garden herbs such as tarragon.
7. Pour half a pint of water around the bird in the roasting tin. Cover the breast loosely with a layer of kitchen foil.
8. Place the turkey in the centre of a hot oven at Gas Mark 6 (400°F / 200°C) for the first hour.
9. Turn the oven down to Gas Mark 4 (350°F / 180°C) for the remainder of the cooking time.
10. To test if the turkey is ready, push a skewer through the thigh; if the juice runs colourless the turkey is cooked.
11. Lift the turkey onto a wire tray to drain for a few moments. Spoon off any fat from the surface of the gravy and strain the gravy into a pan. Season carefully — there is no need to thicken or brown it.
12. Joint and carve as much of the turkey as needed: first remove a leg, then a wing, then cut the breast off carefully against the bone. Carve the meat in chunky pieces and arrange on a hot dish.
13. Reheat the gravy, pour some over the turkey and serve the rest separately.

Notes