250g Unsalted Butter

1 Lemon Zested & Juiced

1 Tsp Chopped fresh Thyme

Fresh Turkey 3-4 Kg

Sea Salt

Freshly ground Black Pepper

1 Large bunch of Thyme

1 Whole Lemon Halved

1 Spanish Onion quartered

1 Garlic Bulb halved crosswise

Preheat your Wildcat Oven to 300oC (this will cool slowly as you cook)

Melt butter in a saucepan. Add Lemon zest & juice & 1 tsp Thyme Mix & set aside.

Take the giblets out of the Turkey , wash & dry the cavity & outside of the Turkey.

Place Turkey in a large roasting pan, Liberally Salt & Pepper inside the cavity of the Turkey.

Stuff the Turkey with the bunch of Thyme, halved Lemon, Spanish onion & Garlic halves.

Brush the outside of the Turkey with the melted butter and season with salt & pepper.

Tie the legs together and tuck in the wings to the side of the body.

Cook for approximately 1 hour, baste & turn if necessary. (Add more small pieces of wood to the fire at this stage

to keep the temperature up above 230oC)

Cook for a further 1 hour, baste & turn again if necessary.

Keep an eye on the temperature and add wood as necessary, remembering the best heat is from hot coals.

Cook a further 1/2  – 1 hour

The Turkey is cooked when the juices run clear when cut between the leg & the thigh.

Remove from oven, cover with foil and let rest for 20 minutes before carving.

Serve with your favourite gravy and cranberry sauce.