Carefully loosen the skin over the turkey breasts.
Mix together all the ingredients for the baste and spread under the skin over the breast.
Press any chosen stuffing into the neck end of the turkey. Tuck the neck flap under the bird’s back and secure with a small skewer.
Place the turkey in a large roasting dish and cover with foil.
Cook in pre-heated oven at 220°C, 200°C fan oven, Gas Mark 7 for 40 minutes, then reduce the heat to 170°C, 150°C fan oven, Gas Mark 3 for 3–3½ hours.
Remove the foil, baste well, increase the oven temperature to 200°C, 180°C fan oven, Gas Mark 6 for a further 30–45 minutes until well browned and thoroughly cooked through.
Transfer to a large serving plate, cover loosely with foil and leave to stand for up to 45 minutes (to relax the meat and make carving easier).
Add the Gravy Pots to the roasting tin with 550ml warm water. Stir continuously with a whisk and bring up to a boil. Boil for 1 minute.
Serve with roast potatoes, your choice of stuffing, seasonal vegetables and cranberry sauce.
Recipe courtesy of Knorr