1. Rest your bird on your kitchen side at room temperature for an hour or so.
2. Preheat your oven to 180°C.
3. Now it’s time to tackle your bird. Stuff it with your choice of herbs and avours, half a lemon, fresh thyme and half a bulb of garlic is our favourite. Rub a little salt over its skin and transfer it to a large oven tray.
4. Roast for 1 hour per kg.
5. Resting your bird is key to retaining moist meat. We recommend wrapping it in at least 2 layers of foil and resting in a warm place for 30 minutes before carving. Just enough time to make a giblet gravy and pour a glass of wine.