Method

Remove the giblets from the bird and put in a saucepan with the veg, season and add enough water to cover.

Bring to the boil and gently simmer covered for at least a couple of hours whilst the turkey is cooking.

Rinse and pat the turkey dry.

In a bowl mix the lemon and orange zest with the softened butter, season well, add the tarragon and the three crushed garlic cloves.

Chop the lemon and orange carcasses into quarters and set aside.

Using your fingers pull the skin of the turkey neck up run your fingers against the breast loosening the skin. Then scoop up some of the butter and push it in between the breast and the skin, repeat then smear the rest of the bird with the butter.

 After washing your hands season the bird really well all over with lots of salt and pepper then stuff the lemon and orange carcassed into the cavity of the bird.

Sit the bird in a roasting tin on a bed of chopped onions slosh in most of the wine. Loosely cover the turkey with foil and roast according to your oven guide times (I roast my 6.5kg turkey in my aga for 5 hours).

20 minutes before the end of your cooking time remove the foil and baste the bird well, return to the oven and allow to brown all over.

When cooked remove the turkey to a warm plate, cover with foil and allow to rest. Drain the juices from the pan, skim off the fat and returning to the heat add a slosh more of the wine and whisk in 1 tablespoon of cornflour (a little more if you want a thicker gravy) and add the now simmered strained turkey stock and allow to simmer and reduce. Season if necessary.

Carve your turkey and pour on the delicious gravy