1. Discard the neck from the turkey. Place the turkey onto the grilling and roasting insert in the universal tray, or in a gourmet oven dish.
2. Season the turkey with salt and pepper inside the cavity and on the skin.
3. Stuff the herbs and lemon inside of the turkey cavity.
4. Tie legs together with kitchen string, then tuck wing tips under body.
5. Insert a food probe, if using, into the thickest part of the breast.
6. Follow the steps for your appliance:

1. Place tray on shelf level 1 (level 2 in 60cm ovens)
2. Select user programmes and create the following:

Stage 1: Select Combi mode: Fan Plus at 220°C + 0% moisture + 20 minutes.

Stage 2: Select Combi mode: Fan Plus at 160°C + 60% moisture + Core temperature 70°C .

Save and start programme. Once cooked rest the turkey for at least 20 minutes before carving.

1. Place the turkey on shelf level 1 and select Fan Plus at 170°C.
2. Cook turkey for Fan Plus and cook for 20 minutes per 500 g of weight, with the 4kg turkey in this recipe cook for 2 hours and 40 minutes. For turkeys over 4 kg in weight, allow 15 minutes per 500g.
3. Rest turkey for at least 20 minutes before carving.

1. Place the turkey on shelf level 1 and select Fan Plus at 170°C with 3 manual bursts of steam, releasing the first at 5 minutes, the second at 35 minutes and the third at 1 hour.
2. Cook turkey for Fan Plus and cook for 20 minutes per 500 g of weight, with the 4kg turkey in this recipe cook for 2 hours and 40 minutes. For turkeys over 4 kg in weight, allow 15 minutes per 500g.
3. Rest turkey for at least 20 minutes before carving.

Serve the turkey with some or all of the following
Traditional gravy

Roasted potatoes, confit garlic, rosemary

Brussels sprouts with pancetta and parmesan

Roasted carrots, sherry vinegar

Green beans, green tahini