Let turkey stand for 1 hour at room temperature.

Preheat your oven to 325 degrees. Place a rack in the lower third of the oven.

Using paper towels, pat your turkey dry and stuff it with around 6 cups of your favorite stuffing.

Spread 6 tablespoons of the butter over the top of the turkey, then season well with salt and pepper.

Tuck the wings under the turkey and use kitchen twine to tie the drumsticks together.

Open out a 40-inch sheet of parchment and spread it with the rest of the butter.

Place turkey on the parchment and gather the ends together so the turkey is wrapped.

Staple together the overlapping ends of the parchment.

Open out a 48-inch sheet of parchment and put the turkey on top of it, then turn it 90 degrees. Staple the short sides together over the turkey.

Open out another 48-inch sheet of parchment and repeat the process. Make sure you've stapled any flaps.

Place the turkey - wrapped in its parchment - on a flat rack inside a roasting pan.

Cook for 2 hours and 45 minutes, then take it out of the oven and cut the parchment open using a pair of scissors.

Turn the oven up to 425 degrees. Remove all the parchment from the bird and throw it away, then put the turkey back into the oven.

Roast for around 45 further minutes, until the skin is golden and the internal temperature is 165 degrees.

Let rest for about 45 minutes before carving.