Ingredients
1 whole turkey (about 5 kg)
200 g butter
2 cups chicken stock
2 tsp salt
1 tsp black pepper
1 onion, quartered
1 lemon, halved
5 sprigs fresh thyme
5 sprigs fresh rosemary
4 cloves garlic, smashed
Method
1. Preheat the oven to 180°C. Pat the turkey dry with paper towels and place it in a large roasting pan.
2. In a bowl, mix softened butter with salt and pepper. Rub this mixture all over the turkey, including under the skin.
3. Stuff the turkey cavity with the onion, lemon, thyme, rosemary, and garlic.
4. Pour the chicken stock into the pan around the turkey. This will help keep it moist while roasting.
5. Roast the turkey for about 3 hours, basting it every 30 minutes, until the internal temperature reaches 75°C. Let it rest for at least 20 minutes before carving.
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