How to Cook A Turkey

1 medium onion, coarsely chopped
1 stalk celery, coarsely chopped
1 medium carrot, coarsely chopped
6 kg whole turkey, neck & giblets reserved
2 tbsp SIDS SALT & PEPPER
1 tsp cayenne pepper
3 tbsp butter
4 sprigs fresh rosemary
½ bunch fresh sage, chopped

How Long To Thaw In The Fridge:-
2.0 kg 1 day
3.5 kg 2 days
5.5 kg 3 days
7.0 kg 4 days
9.0 kg 5 days
11.0 kg 6 days
How Long To Cook at 165°C:-
Size Unstuffed Stuffed
2.0 kg 1½ hours 2 hours
3.5 kg 2¾ hours 3 hours
5.5 kg 3 hours 3½ hours
7.0 kg 4 hours 4 hours
9.0 kg 4½ hours 5 hours
11.0 kg 5 hours 5¼ hours
Preheat the oven to 165°C.
Place onion, celery, and carrot in a large, shallow roasting pan.
Place turkey, breast-side up, on top of vegetables in the roasting pan. Pat outside and inside of turkey dry with paper towels.
Combine SIDS SALT & PEPPER and cayenne pepper in a small bowl. Season inside of turkey with about ⅓ of the salt mixture. Fold wing tips under bird.
Melt butter in a small saucepan over medium heat until edges turn golden, about 2 minutes. Add rosemary and sage then cook and stir until fragrant, about 1 minute.
Place rosemary and sage inside cavity of turkey. Reserve melted butter. Tie turkey legs together with twine.
Brush melted butter over turkey. Season with the remaining salt mixture.
Bake turkey, uncovered, in the oven until no longer pink at the bone and juices run clear, as per the list above. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 80°C.
Remove turkey from the oven to rest in a warm area for 10 - 15 minutes before slicing.