Prep the Turkey: Coat the entire turkey with olive oil, ensuring it is well-covered so the seasonings will stick. Massage the oil into the skin, the underside, and inside the cavity.
Season: Season the turkey generously with salt, black pepper, and the chopped fresh herbs, rubbing them well into the skin and cavity. (Note: If the turkey has a built-in pop-up timer valve, leave it in place if you are not using stuffing).
Wrap: Wrap the seasoned turkey completely with aluminium foil.
Initial Bake (Steaming): Place the covered turkey in the middle of the oven. Set the oven to 185°C with a [Forced Air + Steam] setting at level 2. Bake covered for 50 minutes to 1 hour. (If your oven does not have a steam function, place a small tray of water on the bottom rack of the oven to create moisture).
Final Bake (Browning): Carefully remove the aluminium foil. Increase the oven temperature to 190°C–195°C and reduce the [Forced Air + Steam] setting to level 1. Roast uncovered for an additional 25 to 30 minutes until the skin becomes crispy and turns a rich golden-brown colour
Rest and Serve: Remove from the oven once the internal valve pops up or it is fully cooked (about 1.5 hours total cooking time). Save the collected pan juices to make a gravy before carving and serving.
