We placed a full turkey under a heated barrel and let it roast low and slow – the result was unbelievably tender meat.

then place on a rack inside a roasting pan. Working gently, starting at neck end, slide your fingertips between turkey’s meat and skin, loosening skin. Rub one-third of reserved lemon-herb ...

Remove the turkey from the brine and rinse. Gently run your finger or spatula under the skin to separate it from the meat, being certain to leave it attached at the center of the sternum so as to ...

especially if you’re after a leaner meat. Whole Turkey: same rule as Chicken – 20 minutes per 500g, plus 20 minutes. Top tip: cover with foil for most of the Roast, removing it for the final ...

it will shield your turkey breast and keep it from getting dry. You'll apply this shield later in the roasting process. 3. Place an oven-safe meat thermometer into the bird, beneath the drum stick, ...