juice and zest of one lemon
ground black pepper
Start defrosting the turkey one day before cooking by placing it in the fridge.
Stuff the turkey with white onion wedges, garlic cloves, lemon slices and a mixture of roasting herbs.
Prepare butter and herbs mixture by mixing butter, parsley, minced garlic, ground black pepper, salt, olive oil and zest of half a lemon.
Carefully detach the skin of the turkey and insert the butter and herbs mixture between the skin and meat.
Rub the turkey with the remaining butter mixture.
Preheat oven and grease the roasting tray with olive oil.
Roast for 20 minutes on 220C.
Take the turkey out of the oven, and using a spoon take the liquids from the bottom of the tray and pour over the turkey.
Hint: cover the turkey breast with foil paper (foil should be shaped into a triangle) to prevent it from burning.
Return the turkey to the oven for two and a half hours and bake it on 180C.
Take the turkey out and check the temperature using Thermapen at the thickest part (breast) to see if it is fully cooked. The temperature should be around (79C).
When the temperature reaches its target, the turkey has been cooked thoroughly and is now ready to be served!