Some parts of your bird will cook faster than others...
Follow these tips to avoid uneven cooking.

• Cook your turkey on a rack This allows the hot air to circulate around the bird and encourages more even cooking.
• Rub butter or similar all over your bird. This maintains moisture, distributes flavour and will also make the basting juices even more flavoursome. Seasoned butter works very well - lots of it, don't be shy.
• Start hot, cook cooler. A slow-growing bird with firm flesh and strong skin needs a slower cook. For crispy skin and to seal the bird and lock in moisture, start cooking at 240C for the first 30 minutes then turn down to 175C for the main cooking.
• Baste, baste, baste. Every 30 minutes or so baste your bird all over with the juices collecting in the pan.
• It's cooked at 75C. When the internal temperature in the deepest part of the bird is 75C, you know it's ready. The simplest meat thermometer will do. Push the thermometer into the deepest part of the meat - either the breast or the thigh - and start checking after about 2.5 hours for a 6kg bird, less for smaller ones.
• Rest it for 20 minutes. Let the meat relax after cooking and you won't regret it. Cover the cooked turkey with foil and rest for 20 minutes before carving.