• 200g of garlic butter. (200g butter + 3 garlic cloves)
• 3 tsp sea salt with garlic & black pepper,
• 4,5 kg turkey,
• 4-5 bulbs of garlic.

Preparation:

Mix the butter with the sea salt and rub all over the turkey. Place a double layer of geaseproof paper over the breast to protect it during the cooking. Cut the garlic bulbs in half and place inside cavity. Pre-heat the oven to 220ºC. Pour two cups of boiling water into the bottom of the baking tray, then cover the wholes thing with two layers of fail.

Cook for 40 minutes, then reduce the temperature to 200ºC. after 90 minutes, remove the foil and greaseproof paper. Cook for a further 40 minutes. To test whether the turkey is cooked, insert a skewer or knife blade into the point where the thigh joins the breast – the juice should run clear.

If it is pink, cook it for another 20 minutes and test again. Leave the turkey to rest in a warm place for at least 15 minutes before carving.