Ingredients
Whole chicken or turkey (or just use a crown) 2kg feeds 4-6, 4kg 6-8 etc. 
1 tbsp oil 

Ingredients for the orange butter - this is enough butter for a 2-3kg bird so if your bird is bigger, double it 
50g butter, softened 
1 clementine/easy peel orange zested and squeezed, keep the body of the clementine 
½ tbsp chopped fresh rosemary plus a large sprig of whole rosemary 
⅛ tsp (or a pinch) ground black pepper 
¼ tsp ground cinnamon  
½ tsp salt 

Equipment needed 
Parchment paper 

Method
20 minutes before you want to start to cook take the butter and your bird out of the fridge.  The bird will slowly come up to room temperature over an hour. 

Whisk your butter until very light and fluffy.  Very very slowly start to add the clementine juice while mixing the whole time until all of the juice has been incorporated.  Add the zest, rosemary, black pepper, cinnamon and salt and mix into the butter.   

Put the butter into the fridge and leave for half an hour.  Preheat the oven to 160c if you are using turkey, 180c if you are using chicken.

After half an hour dry the bird with a sheet or so of kitchen towel and cut the trussing bands and remove them along with the giblets if your bird came with them.  Remove any rings or bracelets you may be wearing and very carefully separate the skin from the breast.  You want to do this very slowly and carefully so that the skin does not rip.  If it does don't sweat it, it won't ruin your dish.  Make sure the skin is separated the whole way down.  Wash your hands and grab your butter.  Very carefully take the butter and put it under the skin.

Place the juiced and zested orange into the cavity along with the rosemary sprig before roasting as these will flavour the bird from the inside during cooking.

If you are using turkey then line a large roasting tin with foil, leaving enough foil at each end to cover the turkey. Place the turkey into the tin breast side up and fold the sides of the foil together so the turkey is completely enclosed. Place the tin in preheated oven for 40 minutes per 1kg for the first 4kg, and 45 minutes for every 1kg over 4kgs.  Open the foil 40 minutes before the end of cooking the time to allow turkey to brown. 

If you are using chicken then put the chicken directly into your oven dish.  Start the chicken on 180c for 20 minutes then reduce the heat to 160c for 30 minutes per kg.

Whatever bird you are using you must, throughout the cooking time, baste with the orangey buttery pan juices every half an hour or so.  About 15 minutes before the end of the cooking time check how your bird is cooking, ideally with a thermometer.  If you do not have a thermometer then put the bird on to a light plate or piece of kitchen towel and pierce the thickest part of the thigh and check that the juices run clear.  If the juices are not clear, cook for a further 10 minutes.

Cover with foil and allow to stand for a minimum of 20 minutes for chicken, 30 minutes for turkey before carving.