Turkey with a Lemon Sage and Thyme Butter

Serve the crowd pleasing Turkey with a Lemon Sage and Thyme Butter at your next dinner party!

Recipe from @whatspruecooking

Preparation time: 3 hours 20 minutes

Preheat the oven to 180°C and prepare a large pan with a rack at the base of the pan.
Place the butter, garlic, chopped herbs and lemon zest into a bowl and mix to combine.
Using your hands, rub the herbed butter under the skin of the turkey, being careful not to break the skin.
Cut the lemon in half and place both halves inside the turkey. This helps to prevent the turkey drying out. You can use a stuffing instead of the lemon, if preferred.
Tie up the legs of the turkey, using cooking twice, to keep the lemon inside.
Rub the outside of the turkey with olive oil and season with salt and pepper. Put turkey into prepared pan and cook for ~40-45 minutes per kg of bird.
To check if the turkey is cooked, insert a skewer and the juices should run clear. If still pink in colour, cook for a bit longer.
Once cooked, remove the turkey from the oven and place onto another tray, cover will foil and allow to rest for at least 10 minutes
While the meat is resting, make the gravy but skimming off the excess fat of the juice remaining in the pan.
In a small bowl, whisk together the flour and stock, with about ½ a cup of the liquid from the meat, until there are no lumps. Return this to the pan and mix to combine.
Place the pan over medium heat and allow to thicken, stirring occasionally. Simmer until desired consistency, or add some water to thin down.
Slice the turkey and serve with gravy and cranberry sauce