Kerrygold Christmas Turkey

My (Sophie Morris') secret weapon for a deliciously moist turkey is a piece of fine cotton going by the glorious name "butter muslin", available at most kitchen shops. So easy it almost seems too good to be true – but it's gorgeous, a crunchy golden skin and moist meat beneath.

1. Weigh the turkey and calculate the appropriate cooking time. (a 5.5kg turkey should take 3 - 3 ½ hours). Set the oven to 180C and stuff the turkey.
2. Melt 11 ¼ Tbsp Kerrygold Salted Butter and in it soak a large piece of butter muslin until all the butter has been completed absorbed.
3. Season the turkey well with salt and pepper.
4. Place it in a large roasting tray and add ½ an onion, 2 bay leaves, and a few parsley stalks.
5. Drape the muslin over the turkey, completely covering it with a double layer of muslin, and roast in the oven for the time calculated.

Enjoy, Sophie