Preheat your oven to 160C (325F).

Remove turkey from freezer and cut off the packaging. Place turkey breast side up on a rack over a baking tray. Pour a cup of water into the tray and pop everything in the oven. Go back to bed.

After the turkey has been cooking for 1 hour, remove from the oven. Carefully tuck the wings behind the back of the turkey’s neck to expose the side of the breast and make the turkey look more relaxed. Afterall nobody likes a stressed turkey.

Peek inside the turkey and if there are any giblets, remove and discard (or save for stock or the cranberry sauce).

Squeeze the juice from the orange roughly over the turkey and stuff the halves inside the cavity along with the bunch of thyme. Season generously with sea salt & pepper.

Return the turkey to the oven, remembering to rotate the tray so the side that was at the front of the oven is now at the back.

Bake for another 1 1/2 hours.

Remove turkey and rub the breast generously with butter. It should be starting to brown now. Scoop some of the pan juices up and pour over the bird to baste. If the juices are starting to dry out in the bottom of the pan, add another cup of water.

Return to the oven, remembering to rotate.

When the turkey has been in for 4 hours ( 1 1/2 hours after step 9). Have an inspection. If the colour looks deep golden, wiggle the legs to see if they move freely or not. Stiff legs means your turkey needs more time but if they’re loose it’s time to test with the meat thermometer. Pop the thermometer into the breast until you feel bone then back it up by about 1/2inch. Allow for the temperature reading to be constant. If it’s 170F (77C) or above, then your turkey is done.

If needed bake the turkey for another 1/2 hour then repeat step 10. Continue to cook and test until you’re happy.

If turkey is cooked, drain off the cooking juices and add to the stuffing and cranberry sauce. Return turkey to baking tray and wrap tightly with foil. Rest for 1/2 hour.