Preheat your oven to 160°C fan forced.
Stuff turkey with desired stuffing (if required).
Rub lemon juice onto the skin of the turkey.
Brush the top of the turkey with olive oil, salt and pepper.
Cover turkey with foil and place in oven dish with a cup of chicken stock or water.
Place the oven dish in the oven. Turkey will take approximately 35-45 minutes per kilo to cook. The 5kg whole turkey will need around 4 hours. Note: a turkey without stuffing will take slightly less time to cook.
Baste the turkey with pan juices every half hour during cooking.
Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil.
Return to oven and cook until skin is crisp and golden brown.
Probe between breast and leg with skewer to make sure juice is clear (If pink, cook for slightly longer) If using a meat thermometer, ensure internal temperature reaches 70° C.
Remove from oven and allow to rest for 20 minutes before carving.
