Roast Turkey With Herb Stuffing

Wash the turkey inside and out and dry thoroughly. Spread the butter over the skin and season with salt, freshly ground pepper and a squeeze of lemon juice.

For the stuffing fry the onion in the butter until soft, stir in the remaining ingredients and mix well, allow to cool.

Place the onion, lemon wedge and a little butter inside the body cavity and stuff the turkey neck end with herb stuffing before folding the neck skin over.

Preheat the oven to 350F/gas mark 4/180C. Place the turkey in a roasting tin, cover with foil and cook for 2 1/2 – 3 hours, to check if cooked, pierce the deepest part of the thigh and the juices should run clear, if the juice is pink tinged cook for a little longer. Allow to rest in a warm oven to make carving easier.

Serve with gravy, roast potatoes, Brussels sprouts cauliflower, carrots, cranberry sauce and bread sauce. Garnish with small sausages, bacon rolls and watercress .