Remove the giblets from the turkey and remove the string holding it together since that allows it to cook even more evenly.
Cut a clementine in half and put in the neck cavity with some sprigs of thyme.
Cut up some onions and carrots and add a separated bulb of garlic and put in the bottom of the roasting tray.
Put the turkey on top and cover the skin with butter and dust with salt and pepper. Wrap tightly with foil.
Put in an oven heated to 180 degrees. A 5.5kg takes just under 3 hours.
About 45 minutes before the end remove the foil to crisp up the skin. Drain and stand on a serving plate and cover in foil and wrap in clean tea towels.