Pre-heat the oven to 180ºC.
Wash and pat dry the turkey and cut off the wing pinions. Gently push a spoon between the skin and the breast meat to release the skin from the flesh. Using your fingers, evenly distribute the butter under the skin. Loosely stuff both the front and back cavity of the turkey. Truss the turkey with string or simply use one or 2 metal skewer to close the cavity before tying the legs together with string. Lightly brush the turkey with oil or melted butter and season well with salt, pepper and the rub of your choice.
Place in a deep roasting tray and add the stock. Place on the lowest rack in the oven and roast for 1 hour 45 minutes - 2 hours basting every 30 minutes with the roasting juices or with melted butter.
Rest the turkey for 20 minutes before carving.
Serves 6
Wine suggestions
Cote de Nuis-Villages Vieilles Vignes Domaine Desertaux-Ferrand 2005
This red is light enough that it won't overpower the turkey, and it'll have the earthiness to pair well
with the sage and walnut.
