- 1 x 5kg/11lb good-quality free-range turkey
- 400g/14oz unsalted butter, softened
- 1 bunch flatleaf parsley, chopped
- 2 lemons, juice of 1, the other left whole
- ½ bunch fresh tarragon, chopped
- 2 heads garlic, separated into cloves
- 1 small bunch fresh thyme
- 3–4 bay leaves
- salt and freshly ground black pepper
- Mix the butter, parsley, lemon juice, tarragon with a little salt and pepper and transfer to a piping bag. Pipe between the skin and the flesh of the bird. Put the garlic cloves, thyme, whole lemon and bay inside the cavity of the turkey.
- Cook the turkey upright until the juices run clear when the meat is pierced in the thickest part. For a 5kg/11lb bird this will take 2½–3 hours. Leave to rest for at least fifteen minutes before carving.