Roast Turkey

Cooking a turkey can be a little intimidating faced with a 5kg bird that needs to be done to perfection. It’s really is not that difficult, just be patient and give yourself plenty of time.
To keep the turkey moist and is really no fuss. Take a large bucket of cold water the day before, toss in a quartered onion, a quartered lemon, a few cloves and a few chopped celery sticks, 1 cup of sugar, 1/2 cup of salt and a cinnamon stick and a handful of black pepper corns, unwrap your turkey and soak it in the bucket, in the fridge overnight.
Remove from the water, place on a rack to drain off the water and dry the skin thoroughly.
What you need
5kg Turkey
250g melted butter
1 large onion quartered
Salt and pepper
The process
Once the turkey skin is thoroughly dried, place in a roasting pan. Pour over the melted butter and rub it all over the turkey, then season it well with salt and pepper and stuff the onion quarters into the cavity.
Cover the turkey with tin foil and place in a preheated 200 Celsius oven for one and a half hours. Remove the foil, spoon some of the juices over the breasts, reduce the heat to 180 and roast for a further 1 hour checking to see that the skin is browning nicely and basting with the juices every 20 minutes or more.