Make the stuffing in advance allow it to cool. To cook the turkey, preheat oven to Gas 5, 190°C, fan170°C. Remove the giblets and reserve for the gravy.
Place the onion and herbs inside the bird. Pack the stuffing into the neck end of the bird only or place in an ovenproof dish and cook separately later on (see recipe). Sit the turkey in a large roasting tray - on a rack if possible.
Season the bird all over, cover with a single layer of foil and seal loosely around the edge of the tin. Roast in the oven according to the time shown on the packaging - including time for the stuffing, a bird this size will take about 3 hours 50 minutes.
Baste the bird halfway through cooking, with the pan juices. Uncover the turkey for the last 30-40 minutes of cooking to brown it. To test if the bird is cooked, carefully insert a skewer in the thickest part of the thigh. If the juices run clear, the turkey is properly cooked; if not, return it to the oven for a further 15 minutes or so.
Remove the turkey from the oven and lift it onto a serving dish, carefully draining as much juice as possible back into the roasting tray.
Cover the turkey completely with foil and a clean tea towel. This will make the flesh moist, tender and easier to carve and also allows you space in your oven to cook the potatoes and stuffing. The turkey can sit happily covered like this for up to an hour.
For a unique taste sensation try pushing 8 teaspoons of finest* mincemeat under the turkey skin before roasting. The suet helps baste it and the sweet flavours from the fruit and spices are delicious.
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.
Turkeys are currently available on Tesco Grocery.
See more Christmas recipes