Citrus brined turkey buffe

DEFROST FULLY, allow two to three days in the fridge to defrost. Preheat oven (FF) to 180 degrees. Take the turkey from the fridge a good hour before cooking then remove from the bag. Pat dry with a paper towel and place in a baking dish. Roast for approximately 1 hr 30 minutes to 1 hr 45 minutes, basting with its own juices every half hour. If you have a meat thermometer, once the turkey temperature reaches 75°C or its juices run clear when you pierce the thickest part of the breast meat. Remove from the oven and rest breast side down and loosely covered with foil for 30 minutes. Carve and drizzle with pan juices. Serve with gravy, duck fat potatoes and apple and cranberry relish. Ovens vary, please adjust cooking times if necessary.