• One 6kg fresh turkey
• 1 lemon, cut into 5mm-thick slices
• 100g butter, softened
• 3 large sprigs fresh rosemary & thyme leaves stripped
• Small handful of fresh flatleaf parsley, finely chopped
• 3 garlic cloves, crushed
• Finely grated zest of 1 lemons
• Fig and cranberry stuffing
Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves except for the top shelf.
Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel. Loosely fill with stuffing and half of the butter. Use unwaxed white kitchen string to tie the legs together. Run your fingers under the skin of the breast to loosen and create a large pocket. Arrange the lemon slices, in a single layer, inside the pocket. Tuck the wings under. Mix the remaining butter with the lemon zest, garlic and herbs, brush over the bird (keep some for basting). Tuck the rosemary sprigs under the string.
Add 250ml (1 cup) of water to a large roasting pan. Place the turkey, breast-side up, on a wire rack in the pan. Cover with non-stick baking paper, then cover the pan with foil. Roast, basting with remaining butter, every 30 minutes, for 2 1/2 hours. (20 minutes per kg, plus 30 minutes)
Remove baking paper and foil. Roast for a further 45 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest before carving.