Remove your turkey from the fridge and allow it to settle at room temperature, approximately 2 hours
Pre heat your oven to 180°C (160°C for fan assisted)/350°F/gas 4/hot oven for AGA
Place the turkey in a large roasting tin, cover loosely with foil and roast the turkey for:

4kg = 120 minutes

5kg = 135 minutes

6kg = 150 minutes

7kg = 165 minutes

8kg = 180 minutes

9kg = 195 minutes

Half an hour before the end, remove foil to allow the turkey skin to nicely brown
Once the recommended time has been reached, check regularly and cook until the juices run clear
If using a thermometer, it should reach at least 65 degrees internal temperature (this is lower than a supermarket turkey due to the high quality bird being safer product to eat)
Once cooked, carefully lift the turkey out of the tray and rest on a board. Cover loosely with foil for at least an hour to 90 minutes (6-10kg turkeys can be 2 hours) while you can cook all the trimmings
To make a delicious gravy, strain cooking juices into a saucepan, add stock and thicken slightly with two teaspoons of corn flour, heat and pour