Everyone gets a bit nervous about cooking a turkey. Maybe because it’s been 12 months since the last time, or perhaps you have a host of foodie experts around your table queuing up to pass comment !

There’s no reason it should be any more of a big deal than a Sunday roast.

Things that often cause problems are deciding what put over the skin to prevent it from burning as well as lifting it in and out of the oven every hour to baste with pan juices.

The way to avoid all this is to put a butter soaked muslin cloth over the turkey before putting it in the oven. You then just take it out when it’s done! Feel free to remove the muslin 10 or 15 mins before taking the turkey out for a darker brown skin.

(muslin cloth is available in any shops that sell cookware or baking accessories)

Before you start make sure:

• you know the turkey weight and therefore your cooking time
• you have a roasting tin big enough for the turkey

Cook for 15 min per pound/450g plus an extra 15 min at a preheated 180C. A stuffed turkey takes up to an hour longer. Leave a good bit of room in the cavity for the air to circulate.  Let the turkey rest (covered with foil) for AT LEAST 30 minutes; an hour is not too long.

So, after all that…

Soak a large piece of muslin cloth in a half pound /250g of melted butter.
Cover the turkey completely, doubled over ideally, with the muslin and roast in a (preheated) oven at 180°C/ gas mark 4   – (15 mins a pound + 15 mins).
Cover with foil and let it rest for 45 mins.

There’s no need to baste it because of the muslin. It will brown fine. You could remove the muslin 10 or 15 mins before if you want it even browner.

Note: To test that it is cooked, prick the thickest part at the base of the thigh and check the juices. The turkey is cooked when the juices run clear.