Rub the salt and oil into the rind, and place in an oven dish.
Cook at 200°C-220°C for 15-20 minutes.
Lower the heat to 160° C and allow 60 minutes per kilo or until internal temperature reaches 70°C. (For a rack allow 50 minutes per kilo or until internal temperature reaches 70°C)
Allow to rest for 15 minutes before carving.
Our boneless half turkey with stuffing gives the benefit of easy-carving without sacrificing flavour. This recipe is a simple guide to ensure success on Christmas day. Calorie count based on the Half turkey boned with stuffing - traditional sage and onion.