Pack your chosen stuffing loosely into the neck of the bird and secure the neck flap with 2 crossed skewers. Place the onion in the body cavity and season the cavity with salt and pepper. Tie the turkey legs together with string at the top of the drumsticks.
Weigh the stuffed turkey to calculate the cooking time (see
Cover the prepared turkey loosely with foil and roast in a preheated oven, 190°C (375°F), Gas Mark 5, for the required cooking time, basting from time to time. Remove the foil for the last 40 minutes of cooking to brown the bird and scatter over the chopped thyme. Check the turkey is cooked (see
Transfer the turkey to a large dish, cover with clean foil and leave to rest for 15–20 minutes before carving. Meanwhile, pour off the fat from the roasting tin and use the juices to make gravy (see
Arrange the turkey on a warmed serving platter and serve with all the traditional accompaniments, such as Bacon & Chipolata Rolls (see