Step 1: Prepare the Turkey

• Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens.
• Remove the turkey from the fridge 1-2 hours before cooking to bring it to room temperature.

Step 2: Make the Herb Butter

• In a bowl, mix the softened butter with minced garlic, lemon zest, chopped rosemary, and thyme. Season with salt and black pepper.

Step 3: Prepare the Turkey

• Pat the turkey dry with paper towels. Gently loosen the skin over the breast using your fingers or a spoon. Spread half of the herb butter under the skin and rub the remaining butter over the turkey.

Step 4: Arrange the Roasting Tray

• Place the onions, carrots, celery, garlic bulb, and lemon halves in a large roasting tray. Lay the turkey on top of the vegetables. Pour the chicken or turkey stock into the tray.

Step 5: Roast the Turkey

• Cover the turkey loosely with foil and roast in the preheated oven. Roast for approximately 3-4 hours (20 minutes per pound or 40 minutes per kg), depending on the size.
• Remove the foil during the last 30-40 minutes to crisp up the skin. Baste the turkey with pan juices every 30 minutes for extra flavor.

Step 6: Check for Doneness

• Insert a meat thermometer into the thickest part of the turkey breast and thigh. The internal temperature should read 74°C (165°F).

Step 7: Rest the Turkey

• Remove the turkey from the oven and let it rest for 30 minutes, loosely covered with foil. Resting allows the juices to be redistributed, keeping the meat tender.

Step 8: Carve and Serve

• Carve the turkey and serve with your favorite sides. Use the pan drippings to make a rich gravy.