Directions:

1. Preheat oven to 190ºC.

2. Pat turkey buffe with paper towel and place it in a roasting tin. Rub 25 grams of the butter on the skin, then drizzle with olive oil and season with salt and pepper. Cover loosely with foil and place in oven for 1½ hours.

3. Make the glaze by combining orange zest and juice, honey and fresh thyme in a small saucepan. Cook over a medium-low heat for 10 minutes, until it has reduced slightly. Add remaining 50 grams of butter and stir to combine. Remove from heat and discard the thyme sprigs.

4. After turkey has cooked for 1½ hours, remove foil and use the glaze to baste the turkey. On this initial basting use about half the glaze, then put turkey back in the oven, increase heat to 200ºC and cook uncovered for a further 1 hour, or until juices run clear, basting every 15 minutes with the remaining glaze. If the skin of the turkey starts to get too browned, cover it with foil.

5. When turkey is cooked, remove from oven and cover with foil and allow to rest for 20-30 minutes before serving.