Classic Roast Turkey Dinner

Let turkey rest at room temperature 1 hour. Mix butter, garlic, and herbs. Carefully separate skin from breast and push herb butter underneath.

Season the outside generously with salt and pepper. Stuff cavity with lemon halves.

Roast at 180°C for 20 minutes per 500g, basting every 45 minutes. Rest 30 minutes before carving.

While turkey rests, roast vegetables at 200°C for 25 minutes.

Make gravy from turkey drippings with stock and a splash of white wine.

Carve turkey and serve with all sides and cranberry sauce.