Defrost the turkey in a bowl in the refrigerator for 24 hours so that it thaws at a controlled temperature.
Slow cooking results in a more succulent turkey. The suggested oven temperature is 180 deg. C.
For a 3 - 3.9kg bird, cook for 2 1/2 hours.
For a 4-4.9kg bird, cook for 3 hours.
Cover your bird with a tight-fitting lid and place it in the middle of the oven to ensure even heat distribution. Baste it two to three times while cooking.
A 4kg turkey should adequately serve nine to 12 with a serving size of around 350g per person.
RECIPES TO TRY
Roast turkey with porcini rice stuffing that can easily be made by browning a handful of mushrooms with a sliced onion and herbs and spices of your choice and mixing this with 3 cups of cooked rice.