All cooking tips and recipes by Lesley Christiansen-Yule, Author of "A Cook's Bible" – Penguin (2007).

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Makes: 12 Servings

Ingredients

• 100 grams soft butter

• 1/3 cup of mixed glacé citrus peel

• 1 tablespoon finely chopped rosemary leaves

• 1 tablespoon finely chopped chives

• 1 Crozier 2.5 kg boneless turkey roast, thawed

• 1 litre orange juice

• 2 tablespoons oil or melted butter

Method

1. Preheat the oven to 180° Celsius

2. Mix the butter, citrus peel, rosemary and chives together and set aside.

3. Pull back the netting from one end of the turkey so that half of it is exposed. Carefully using fingertips gently create space under the skin by separating the skin from the flesh. In some parts the tip of a knife may help with this but work with care to avoid making holes in the skin. When the skin is loose, push and spread half the butter mixture between the skin and the flesh. Then roll the net back over the roast and repeat the procedure for the remaining half. Tie the ends of the net securely.

4. Place the turkey on a rack in a roasting pan. Brush the top surface with a little butter or oil. Season with salt and pepper. Cover with a lid or loosely with some foil. Pour some orange juice and some water into the base of the pan. Check on the liquid level during cooking and keep topped up with juice and/or water as needed.

5. Roast in the pre-heated oven for approximately 2 hours before removing the cover and finishing the cooking. See tips on cooking

6. When ready, remove the turkey from the oven and the roasting pan. Cover it with foil and allow it to rest for 10 to 15 minutes. Snip off the netting then brush with a little oil or melted butter before carving.

Suggested accompaniments and sides

• Pan gravy

• Cranberry orange relish

• Separately baked orange macadamia nut stuffing

• Roast kumara

• Buttered green beans

• Steamed baby carrots