The night before cooking the turkey, remove all the packaging, pat it dry with kitchen paper and leave uncovered in the fridge overnight – this will help the skin get super crisp. Now is also a good time to weigh the crown and calculate the cooking time (20 mins of cooking per kilo + 40 mins).

The next day, heat the oven to 170°C. Make sure your butter is at room temperature. Tip the softened butter into a bowl. Finely grate the garlic and add to the bowl, then finely chop the parsley and add this, too. Zest in the lemon, then squeeze in the juice. Season well with salt and pepper and mix well.

Starting from the neck end, use clean hands to gently prise the skin away from the breast meat, creating a large pocket that covers both breasts. Add the butter and spread to an even layer underneath the skin. Any remaining butter can be slathered over the external skin. Season the whole turkey well with salt and pepper.

Put the turkey crown into a large roasting tray, skin-side up, and roast for 30 mins. Remove from the oven and baste well with the butter. Continue basting every 30 mins until the calculated cooking time is up (see step 1) and a digital thermometer reads 65°C when pushed into the thickest part of the meat, or the juices run clear when skewered in the thickest part.

Move the crown onto a serving platter along with any butter from the tray. Cover the turkey with foil and leave to rest for 30 mins.

Meanwhile, you can make your gravy using the nice gubbins from the tray. Carve and serve.