Turn the turkey breast side down and place on middle shelf in the oven.
Half way through cooking, turn the turkey over so the breast side is facing upwards.
In the last hour of cooking, check the temperature of the turkey by inserting the Thermapen/thermometer in the thickest part of the meat (taking care not to touch a bone, as that will give a higher reading). Then baste the turkey with the juices that have collected in the pan.
Check the temperature of the meat every 15 minutes. When the thickest part of the turkey reaches 160℉/71℃, remove the turkey from the oven. The temperature will continue to rise, so measure the temperature again till it reaches 165℉/74℃, indicating a perfectly cooked turkey.
Allow the turkey to rest for 30 minutes before carving.
Notes
Get your Thermapen now (affiliate link) for succulent tasty food every time!Remove the turkey from the fridge an hour or two before cooking, to bring it to room temperature.Reserve the giblets for making a delicious gravy.Basting won't make the meat moist, but it will help brown the skin nicely.The turkey will continue to cook for a little while longer after it is removed from the oven, so remove it from the oven when it reaches 160℉/71℃.Cooking it for any longer WILL result in dry meat.The temperature will continue to rise to the required 165℉/74℃, in the moments after it is taken out, while it is resting.To get an accurate reading, make sure that the thermometer is not touching a bone.Allow the turkey to rest for 30 minutes before carving.
Storing
This recipe is enough for 8 people with some leftovers for sandwiches and a salad for the evening or the next day.Store leftovers in an airtight container in the fridge for up to 3 days. Also keep the turkey carcass for a delicious stock.Turkey may also be frozen for 2-6 months, then thawed (in the fridge) and reheated.Tip: If freezing, add a little gravy, broth, or water to stop it drying out.Leftover turkey may be eaten cold or reheated.