Remove and discard giblets and excess fat, wash turkey under cold water and pat dry.
Place the garlic, lemon, thyme and bay leaves inside the cavity of the bird and rub the skin with the olive oil. Season the skin and cavity well with salt and freshly ground black pepper
Set temperature to 220°C (428°F) and put the turkey onto the low wire rack in the halogen oven.
Cook for one hour. Using tongs turn the bird so that the other end of the breast is uppermost.
Turn the temperature down to 170°C (338°F) and cook for a further 30 to 45 minutes or until the juices run clear when you insert a skewer into the base of the breast.
When cooked, remove the turkey from the halogen oven onto a warm plate. Cover the turkey in foil and leave to rest for 10 to 15 minutes.
Serve with roast potatoes, peas and carrots.