Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Add the turkey to a baking dish.
3. In a small bowl, mix the rosemary, garlic and lemon zest with the low-fat spread, then rub all over the turkey. Wash your hands thoroughly as well as any surfaces that come into contact with raw poultry and most importantly, don't wash your turkey.
4. Cover the turkey with tin foil and place in the oven, roast for 20 min per pound (lb) plus 20 minutes until the turkey is cooked through. If you have a meat thermometer, the thickest part of the turkey (which is the centre for a turkey crown) should read 75°C when it is safe to eat. If you do not have a meat thermometer, pierce the thickest part of the joint with a clean skewer and make sure that the juices run clear, the turkey is piping hot the whole way through and there is no pink meat left.