Cooking the turkey without stuffing means it cooks inside and outside. It's quicker, which matters on Christmas Day.
Preheat your oven to 180°C, 160-170°C fan oven, Gas Mark 4; put your roasting tin in the oven, so that it preheats as well.
Make your clarified butter: melt the butter in a saucepan and allow to cool. Once the water has evaporated, skim off any solids that float to the surface. Pour the clarified butter into a large bowl, being careful not to include any of the milk solids. This butter can be used to cook at higher temperatures without burning.
Make a paste by crumbling 2 Knorr Chicken Stock Cubes with the butter. Remove the giblets and then massage the paste into the bird cavity, inside and out. No need to add salt to season the turkey - salt tends to drop off the bird during cooking, but if you use a paste the seasoning is absorbed into the bird and stays where you have put it.
Chop the wings off the turkey and drop them into your preheated roasting tin. You can use these later to make gravy.
Pour a little oil to cover the base of the roasting tin and add the turkey. Place a final bit of butter over the top of the bird and roast for 3 hours on the bottom shelf.
Check to make sure the turkey is cooked and the juices run out clear when tested with a knife. When it's done, remember to leave time to allow the turkey to rest (it'll keep cooking slowly during that time).
Cover it in foil and leave somewhere warm for around 45 minutes.
Now is the time to make the gravy. Take the tray you used to roast the turkey and skim off the fat from the remaining cooking juices. Put the fat to one side, so you can use it later.
Next place the cooked wings from the turkey into a saucepan and cover with the remaining sediment from the tray. Remember to include all that ‘goodness' from the bottom of the tray.
Add to that some water and ½ a Knorr Vegetable Stock Pot. Boil rapidly for about 5 minutes to reduce the gravy and then sieve it into a clean pan to refine the texture. Now you should have gravy that is ‘blonde' rather than dark brown - the perfect complement to the white meat of the turkey.
Chef's tip from Marco Pierre White: A classic Christmas feast, my foolproof recipe for the perfect Christmas turkey is easy to follow. It's the cornerstone of Christmas dinner and you all know the drill by now. Season it well. Plenty of cooking time. For a healthier version, use 4 tablespoons of olive oil rather than goose fat or clarified butter to mix with the Knorr Stock Cubes. There's also no need to add the final bit of butter but do baste the turkey regularly to keep moist.
Click here to watch the video on how to make Roast turkey with gravy
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.