by Celia H.

1 x 10lb turkey without giblets
1 onion, peeled and quartered
3 bays leaves
1 lemon, cut into wedges
1/2 cup chopped parsley
2 tbsp softened unsalted butter
1 cup dry white wine
1 cup water
salt and pepper
piece of string

Preheat oven to 190 celsius.

Put the bay leaves, half the lemon wedges, half the onion and the parsley into the bird’s cavity. Season liberally with salt and pepper. With your fingers, ease and gently lift the edges of the skin near the breasts and smother with some of the butter. Rub the rest of the butter over the outside of the skin.

Tie the legs together with a piece of string.

Put the wine and water and the remaining lemon and onion in the tin and place the bird on top. Cover with double layers of buttered foil and roast for 2 1/4 hrs, basting every 30 minutes or so, adding water (hot) if necessary to prevent drying out.

Remove the foil. Turn the heat up to 200 celsius and roast for another 30 minutes uncovered. Check the bird is cooking by piercing the thickest part of a thigh to see if juices run clear. Carry on cooking if necessary, checking every 15 minutes, until cooked through.

Set aside in a warm place to relax for 45 minutes before carving