Allow the turkey to come to room temperature before cooking. Preheat oven to 200C.

Press stuffing loosely into turkey cavity – it will swell with cooking so don’t pack it in too tightly. Use a toothpick to close the opening and tie turkey legs with kitchen string.

Pour oil into roasting pan. Place the turkey into the pan. Rub turkey with oil, then add wine and stock.

Cover with foil and roast – allow 20 minutes per 500g, a total of 2 hours 40 minutes. Every 30 minutes remove foil and baste turkey with cooking juices, then replace oil. Remove foil for last 30 minutes to brown the breast.

The turkey breast is cooked when juices run clear (not pink) after inserting a skewer into the thickest part. Carve off the legs, wrap the rest of the turkey in two layers of foil and set aside while finishing cooking the legs.

Increase the oven temperature to 200½C and cook the legs for another 30 minutes.

Meanwhile, scoop out the stuffing, prepare the gravy and finish other vegetables.

To make gravy, scoop away excess fat from the pan juices, add 2 tablespoons plain flour and stir to combine, working off all those yummy crunchy bits on the bottom of the pan.

Add any juices that have seeped from the resting turkey, more wine and chicken stock if necessary, stir over medium to hot cook top until thickened slightly.

Carve turkey and serve with gravy, stuffing and other vegetables.