The night before, mix the butter with half the salt and pepper. Remove the giblets (if there are any) and wipe the bird clean, inside and out, with kitchen paper. Remove any feathers and stubs (tweezers can be useful for this) – if there are a lot, you can singe them off over a flame. open the cavity of the bird and season the inside with the remaining salt and pepper. Rub the seasoned butter all over the turkey. Take a piece of greaseproof paper twice the size of the breast and fold to make it a double thickness. Lay this over the breast. return to the fridge and leave until the morning.