Step 1

Start by preheating the oven to 220°C. While it is heating, make the compound herb butter.

Step 2

Take a large bowl and add butter and sprinkle some salt and pepper over it. Pour a little bit of olive oil into the bowl and mix. Add the lemon juice, lemon zest, parsley, and crushed garlic to it and mix well.

Step 3

Now, hollow out the turkey and season the cavity with some salt and pepper. Then, stuff the turkey with onion, lemon, and garlic halves. Also, add 2 bay leaves to it.

Step 4

Gently loosen the skin all over the turkey with your hand and stuff the herb butter under its skin. Spread it all under the skin so the turkey gets evenly coated. Then, stuff the 4 remaining bay leaves under the turkey skin as well.

Step 5

Now, place the turkey on a roasting tray keeping its breast side up. Rub the butter all over the turkey skin and sprinkle some salt and pepper over it. Lastly, drizzle some olive oil over it and rub it with your hands to coat the turkey.

Step 6

Now, place the turkey on a roasting tray keeping its breast side up. Rub the butter all over the turkey skin and sprinkle some salt and pepper over it. Lastly, drizzle some olive oil over it and rub it with your hands to coat the turkey.

Step 7

Lower the heat of the oven to 180°C and return the turkey to the oven. This time, roast it for 2 ½ hours, basting and checking every half an hour.

Step 8

After that, take out the turkey and let it rest for about 45 minutes. Remove the bay leaves from under its skin. Then, carve it and serve with gravy, stuffing, and cranberry sauce.