Preheat oven to 160°C. Remove giblets, clean and wash turkey inside and out. Pat dry with paper towels.
Smooth 2 tbsp butter under the breast skin.
Melt 3 tbsp butter and brush over entire turkey.
Mix 1 1/2 tsp mustard powder, 1 1/2 tsp flour, salt and pepper and pat all over turkey.
Place turkey breast side up in a shallow ridged pan.
Cut a piece of foil larger than the turkey and fold a crease lengthways down the centre.
Cover turkey with foil to form a tent.
Roast turkey for the calculated time (weigh turkey and allow 25 minutes for every 500 g and an extra 20 minutes at the end), removing the foil for the last 30 minutes of roasting to brown the skin.
Remove the turkey from the oven, transfer it to a serving dish and keep it warm while making the gravy.
Source: Louise Groenewald /Learn to cook with Louise