Lemon & Fennel Roasted Turkey
Free-range turkey stuffed with lemons, fennel and herbs.
Cooking Instructions: Bring turkey to room temperature 45 minutes before you want to start cooking. Preheat your oven to 230°C. Place the turkey (breast-side up) in a large roasting tray and add 2 cups of water. Cover with foil. Place tray in the bottom half of your oven and immediately turn temperature down to 180°C. Roast for 2 1⁄2 hours, basting turkey every 20 minutes with juices from the bottom of the pan. Remove foil and roast for another 30–45 minutes, until golden brown and leg juices are running clear. Turkey should have an internal temperature of 75°. Rest for at least 45 minutes before carving.