INGREDIENTS
4.5-5kg turkey, neck removed
1 1/2 cups pancetta, sage & onion stuffing
40g unsalted butter, melted
METHOD
1 Preheat oven to 200°C.
2 Rinse turkey in cold running water and pat dry, inside and out, with paper towel. Fill cavity and neck pocket with stuffing, tie legs together with kitchen string, then tuck wings under. Place on a lightly greased oven rack inside a large roasting pan. Brush turkey all over with some of the melted butter and season with sea salt and freshly ground black pepper
.3 Pour 2-3 cups (500-750ml) water into pan. Place 2 sheets of foil overlapping on a bench, then lightly grease with some of the butter and use to tightly cover the roasting pan. Roast for 2 hours 20 minutes. Remove foil, brush turkey with remaining butter and add extra water if pan is almost dry. Roast for a further 35-45 minutes, until skin is golden and juices run clear when a skewer is inserted in the thigh (or test using a meat thermometer). Remove turkey from pan and rest, covered loosely with foil, for 15-20 minutes. Use pan juices to make a gravy, if desired. 