Preheat your oven set at 230°C or 450°F
Do not use your convention fan if you have one.
Wash the turkey well inside and out, dry well with paper towels.
Prepare the breasts for filling with butter (see: Everything you need to know about Turkey!)
Rub the outside of the bird with butter or a little oil, salt and pepper, sprinkle lightly with a little thyme if you like.
Stuff with dressing (stuffing – an average turkey will take about 1 ½ liters or 1 ½ quarts of stuffing).
Cover the turkey with a thin layer of pork fat, or soak a piece of gauze (bandage), or a thin kitchen towel in butter and cover the top of the bird with it, be sure not to leave the tops of the legs exposed. Truss the bird (tie it up tightly), being sure to secure the fat in place with the string, place on a rack in a roasting pan and set in the oven.
If the bird is not stuffed insert in its breast cavity a few sprigs of thyme, rosemary and 2 lemons cut in half
Place bird in the hot oven and let roast for ½ hour then reduce the heat as recommended below depending on the size of the bird.
After the first hour baste every 30 minutes with pan drippings and additional butter if you need more liquid as the turkey roasts to keep the breasts moist.
½ hour before the bird is ready remove all the pork fat from the bird and discard – this will help the skin brown, and baste it.
The internal temp needs to reach 85°C or 180°F to 185°F.
The internal temperature of the stuffing must reach 74°C or 165°F in order for it to be cooked well enough.