Roast Turkey

Pat turkey very dry inside and out and leave it at room temperature for 1 hour. Mix butter with sage, thyme, rosemary, garlic and lemon zest.

Heat the oven to 220 C. Loosen the skin over the breast and thighs with your fingers and push most of the herb butter under it; rub the rest over the outside. Season all over with salt and black pepper and put lemon in the cavity.

Spread onion, carrots and celery in a roasting pan, pour in chicken broth and set seasoned turkey on top. Roast for 30 minutes, then lower the oven to 165 C and roast until the thickest part of the thigh reads 74 C (and the breast 68 to 70 C), about 2 to 2.5 hours more for 6 kg. Cover the breast loosely with foil if it browns too fast.

Move roast turkey to a board, cover loosely with foil and rest for 30 to 45 minutes; the breast keeps rising to 74 C. Use the pan juices for gravy, then carve.