2) Dry the bird well with a paper towel, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs and bay leaves inside. Set the bird on a roasting rack in a roasting tray, breast side up, brush generously with half of the butter and season again with the salt and pepper. Tent the bird with foil.
3) Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter and some of the pan drippings. Increase the oven temperature to 220C/Gas 8 and continue to roast until an instant-read thermometer registers 74C in the thigh of the bird, about 45 minutes more.
4) Remove the turkey from the oven and set aside to rest for 15 minutes before carving. Carve and serve.
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Nutrient Value for 170g of dark turkey meat with the skin:
395 calories, 22 grams fat (7 grams saturated), 47 grams protein