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1
Wash the turkey and pat it dry.
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2
Cut off the wings, and reserve them.
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3
Take the edge of the skin covering the turkey's breasts and gently peel it back freeing it from the meat - be careful not to tear it.
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4
Rub the turkey (outside and inside) with the sea salt, you may need more than 1 tablespoons.
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5
Chill the bird for 1 or 2 hours or overnight.
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6
For prepping the turkey for the oven, pat the bird dry (again), and remove any excess salt from the outside of the turkey.
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7
Combine the butter, orange zest, nutmeg, and remaining 1 tsp salt and 1/2 tsp pepper.
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8
Scoop this combo into a sandwich bag, squeeze the air out, and snip off the bottom corner.
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9
Push this cut corner under the loose skin and squeeze out butter, smoothing it out by rubbing the breast.
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10
Rub any excess butter on the outside of the bird and drizzle with the olive oil.
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11
Coarsely chop the vegetables and place them in the roasting pan along with the reserved turkey wings.
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12
If stuffing your bird, place stuffing into the neck end of the bird -- If not - place sliced oranges and some fresh herbs (such as sage and parsley) into the cavity.
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13
Place the turkey on top of the vegetables and turkey wings in the roasting pan.
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14
Cover the bird loosely with foil and place the tray into a 350u00b0F oven (180u00b0C/Gas 4).
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15
For a 6kg turkey, roast 3 1/2 to 4 hours.
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16
Remove foil for the last 30 minutes of cooking.
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17
Once roasted, remove the bird to a serving dish and cover with new foil and a tea towel to keep warm while preparing gravy (if desired). It's best to let the turkey rest at least 30 minutes.
