Directions

1. Mix the butter, olive oil, poultry blend, smoked paprika, salt and black pepper together in a bowl.

2. Place the orange and the thyme in the cavity of the bird and then spread the spiced butter mixture all over the blend.

3. Place some butter under the skin of the breast to add more flavour.

4. Gently create an opening between the skin and the meat. Without tearing the skin, place the butter in and massage.

5. Place the turkey in a deep oven tray on top of the whole carrots, celery and shallots and then gently pour boiling water into the dish - about an inch deep. This will act like a steamer, keeping the turkey moist.

6. Cover with foil and follow the cooking instructions for the turkey, basting constantly.

7. Remove the foil 20 minutes before the turkey has finished cooking, turn up the heat a little and brown the skin, continuing to baste the turkey. Take approx. 120ml of the basting fat out and set aside.

8. To give the turkey the ultimate finish, place on a warmed Christmas platter, decorate with holly leaves and a few frozen cranberries between where the legs are tied - slightly open them, allowing the berries to comfortably rest on top without falling off.

9. Take the basting fat that we set aside and glaze the whole bird, giving a wonderful glow to your centrepiece.