1. Preheat your oven to 200°C fan bake. Set aside a large roasting dish. Place a wire rack inside the roasting dish and set aside.

2. Combine all of the glaze ingredients together in a bowl and set aside.

3. Pat the turkey dry with paper towels and place breast side up on the wire rack in the roasting dish. Pour the wine into the roasting dish around the turkey, then add enough water so that the liquid rises to about 2 cm up the sides in the roasting dish.

4. Using your hands, rub the butter all over the turkey skin in an even layer. Season the turkey with salt. Arrange the orange slices and garlic around the turkey on the wire rack.

5. Place the turkey into the oven and roast for an initial 30 minutes, until the skin is just starting to colour. Remove the turkey from the oven and brush roughly half of the glaze over the turkey using a pastry brush. Cover the turkey loosely with foil. Reduce the oven temperature to 160°C and return the turkey to the oven. Roast for a further 90-110 minutes (depending on the size of the turkey), basting the turkey with the juices from the pan every 30 minutes, until it is cooked through and the juices run clear when a skewer is inserted into the thigh.

6. Remove the foil from the turkey. Increase the oven temperature back to 200°C and roast for a further 10-15 minutes, or until the skin is golden brown.

7. Remove the turkey from the oven and brush over the remaining glaze. Set aside to rest for at least 1 hour.

8. Transfer the turkey to a serving platter (either whole or carved) and decorate with the roasted orange slices, roasted garlic, fresh orange slices, rosemary sprigs and sage (if using).

Tip* Reserve the resting juices and pan drippings to make gravy!