About this recipe:Perfect roast turkey. Don't be scared - it is not difficult to do. And don't over cook it!!! There is a great deal of unnecessary anxiety involved with cooking turkey. However when the bird is divided into crown and legs it enables the meat to be cooked thoroughly but accurately, without overcooking the extremeties.
1 X 18 pound turkey (UK) - crown and legs (2 seperate sections in total)
1 handful of butter
1 large orange
1 handful of cloves
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Push butter under the skin of the breast
Press cloves into the orange and place in the neck end of the bird (you could use stuffing if you prefer)
Sprinkle plenty of salt on the skin of both parts and use wooden skewers as necessary to tuck the skin in aroiund the carcase.
Tie the leg together neatly with butcher's string
Place both joints in a large baking tray and wrap each in aluminium foil, using extra foil to protect the bonier parts, wings, legs and breast bone.
Place in a pre-heated oven at 160 degrees (fan oven) or 175-80 degrees conventional oven for one and a half hours then raise the heat by ten degrees for another hour. At some point in the last hour remove the foil from the breat and leg joints leaving the extra foil on the bony bits.
Remove from the oven after two and a half hours (the juices will be running clear when a skewer is inserted at the thickest part of the breast) and allow the bird to rest for about three quarters of an hour (while the trimmings are finished off!)
Carve and serve with hot dish gravy and all the trimmings!