Ingredients
turkey (10-12 lb)
sea salt and freshly ground black pepper
2 onions, peeled and halved
1 lemon, halved
1 head of garlic, halved horizontally
6 bay leaves
olive oil, to drizzle
8 slices of bacon
for the lemon, parsley, and garlic butter
26 Tbsp butter, room temperature
1 Tbsp olive oil
finely grated zest and juice of 2 small lemons
3 garlic cloves, peeled and crushed
small bunch of flat leaf parsley, leaves only, chopped
Directions
Preheat oven to 425°.
In a large bowl add butter and season with salt and pepper. Add olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley, stirring to combine.
Remove the giblets from the turkey cavity and pat dry with paper towels. Generously season the cavity with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves.
With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the compound butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.
Stuff half the butter into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.
Place the turkey in a large roasting pan, breast side up. Spread the rest of the butter all over the skin. Season with salt and pepper, then drizzle with olive oil. Transfer to a preheated oven.
Roast for 10–15 minutes then take the pan out of the oven, baste with the pan juices, and lay the bacon over the breast to keep it moist. Baste again. Reduce temperature to 325° and cook for about 2½ hours, basting occasionally.
Turkey is done when temperature reaches 170° in the thickest part of the thigh and juices run clear. Allow the turkey to rest in a warm place for 2½ hours; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve piping hot gravy, stuffing and accompaniments.