Preheat the oven 180 degrees/fan 160. Allow a cooking time of 45 minutes per kg and 20 minutes over.
A good tip to ensure a succulent turkey is to roast the turkey on its’ side as the leg is the widest part of the bird this will ensure the meat doesn’t dry out.
Check that the bird is cooked thoroughly by ensuring the juices are running clear or by cutting through the leg of the turkey.
It is a good idea to invest in a meat thermometer as it gives you a clearer indication of when the bird is cooked.