Worth to try. it comes as a wonderful piece if cooked bird.

Preheat the oven to 210°C.

Remove turkey from bag, take out the giblets then run cold water through the body cavity and drain excess water out of the inside. Pat the turkey dry with paper towels.

Season the cavity with salt (approximately 2 tablespoons). Rub the turkey with the softened butter under the skin and on top to help keep the breast meat moist and full of flavour.

Season with salt and freshly ground black pepper.

Place carrots, onions, celery and a cup of water in a roasting tray and sit the turkey on them, breast side up. Drizzle with olive oil.

It is important to add water to the tray throughout cooking when needed.

Place the turkey in the oven and cook for 30 min to colour the skin.

Reduce the oven to 150°C. After the first hour of cooking, baste the turkey every 30 min.

Cook until a thermometer inserted in the leg meat near the hip joint reads 70°C (approximately 3-3½ hours, depending on the size of the turkey and type of oven).

Check the turkey is cooked by cutting into the thickest part (between the breast and thigh). Ensure juices run clear and none of the meat is pink.

Remove the turkey from the oven and place on a clean dish, allow the turkey to rest in a warm place for up to 30 min before carving.