The Ultimate Roast Turkey

Instructions

• 1Remove and discard the giblets and neck. Rinse under cold water and pat dry with paper towels, inside and out. Allow to come to room temperature for about 1 hour.
• 2Combine the salt and pepper and liberally season the turkey, inside and out. Stuff the cavity with the onion, garlic, lemon and thyme to help infuse the flavor.
  Tip: Other herbs can be substituted.
• 3Tuck the wings under the back and tie the legs together.
• 4Insert the wire rack into position 8. Set the oven to Roast, Convection, 325°F, for 1 hour 40 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
• 5Place the broiling rack in a 13-inch roasting pan. Place the turkey on the rack, breast side up and brush with the melted butter. This will help color and crisp the skin.
• 6Once preheated, place the pan in the oven and cook for 1 hour 40 minutes. When the Rotate Remind signals, rotate the pan.
• 7The turkey is ready when a meat thermometer inserted into the thickest part of the breast reads 150°F, and the thickest part of the thigh reads 165°F. If not, cook it a little longer.
  Tip: The shape of the turkey can alter the cooking time. For best results, using a probe, test for doneness 5-10 minutes before the end of the cook.
• 8Loosely cover with foil and stand for 30 minutes before carving so the residual heat continues to cook it.
• 9Strain the pan juices into a jug and skim off the fat, 1¼ cups (10 fl oz) is needed to make the gravy, if more liquid is needed add chicken stock or water.
• 10Melt the butter in a saucepan over medium heat. Add the flour and stir until smooth and bubbling. Add the pan juices and cook, stirring until the gravy boils and thickens slightly. Reduce the heat to medium-low and simmer, for 1 minute. Stir in the thyme.
• 11Carve and serve with the gravy.