1. This recipe is for a low and slow overnight cooking method. This method cooks the turkey gently and helps to retain moisture within the meat. As an added benefit, it also enables you to prepare the turkey the night before.
2. Allow the turkey to get to room temperature. Remove the giblets from the carcass and put to one side. In a mixing bowl beat the butter and chopped herbs with the black pepper into a paste.
3. Slowly slide your hand in between the skin and the breast meat of the turkey to gently separate the skin without tearing. Spread the butter mix between the breast meat and the skin and press evenly across both breasts. Lightly oil the outside of the skin and sprinkle with a generous amount of rock salt. Place half an onion inside the cavity of the bird followed by the whole orange and then, if possible, squeeze in another half of onion. Not only will this infuse the flavours into the bird, but it will help it to hold its shape during cooking.
4. In a large roasting tray place the carrots, onion, chopped leek and giblets and then place the whole bird on top. Place a sheet of greaseproof paper over the bird followed by two sheets of tinfoil, crimping the foil around the tray to create an airtight seal.
5. Put the turkey into the top oven at 210 degrees for 30 minutes. After 30 minutes, remove the turkey and place into the simmer oven set to 90 degrees to cook overnight. It will take approximately 8-12 hours depending on the size of turkey.
6. Approximate cooking times at 90 degrees based on weight:
   8 – 12lb (3.6kg-5.5kg) 7-8hrs
   12 – 16lbs (5.5kg- 7.2kg) 9-10hrs
   16 – 20lbs (7.2kg- 9kg) 10-11hrs
   20 -24lbs (9kg-11kg) 11-12hrs
7. Using a meat temperature probe, check to make sure the turkey has reached 65 degrees in the thickest part of the thigh and the breast meat. If it has not yet reached 65 degrees, continue cooking until it does. Once cooked remove the tinfoil and greaseproof paper and place back into the top oven for 25-30 minutes until the skin is golden brown and crispy. The grill can also be used to crisp the skin but remember to keep an eye on it.
8. Remove from the oven and take the turkey out of the tray. Place on a carving dish, loosely cover with tin foil and allow to rest. Keep the roasted veg in the roasting tin to make the gravy.
9. To make the gravy, place the roasting tin on the boiling plate and bring to the boil. Remove the onions and orange from inside the turkey, cut into chunks and add these to the roasting tin as well. Pour in the red wine and reduce by half, then add the chicken stock and again reduce by half.
10. Once reduced add a knob of butter and whisk in to give the gravy a shine. Taste and season if required. Pass the gravy through a sieve and skim off any excess fat before pouring into a gravy jug. Serve with all the trimmings.

Pass the gravy through a sieve and skim off any excess fat before pouring into a gravy jug.