How to prepare a roast turkey

Preheat oven to 180C. Melt 50g butter in a medium frying pan over medium heat. Add 1 onion, 2 cloves garlic and 4 slices prosciutto. Cook, stirring, for 5 mins or until onion softens. Remove from heat. Transfer to a large bowl. Add 2 cups sourdough breadcrumbs, 1 finely chopped apple, 1/2 cup walnuts, 1/8 cup tarragon and 3/4 tbsp lemon zest. Gently toss to combine. Season with salt and pepper.

Remove excess fat, giblets and neck from turkey. Wipe the turkey inside and out with paper towel. Loosely fill the turkey cavity with the stuffing. Use kitchen string to tie the legs together. Tuck the wings under the turkey.

Place a wire rack in the base of a large roasting pan. Lightly grease the rack. Place the turkey, breast-side up, on the wire rack. Combine 50g butter, 1/8 cup tarragon and 3/4 tbsp lemon zest. Carefully spread half the butter mixture over the turkey breast. Pour 2 cups chicken stock around the base of the roasting pan. Cover with baking paper, then cover with foil. Roast, basting turkey occasionally, for 2 hours.

Uncover the turkey. Brush the breast with the remaining butter mixture. Continue roasting, basting occasionally, for 1 hour or until the juices run clear when the thickest part of the thigh is pierced with a skewer (alternatively when the turkey temperature reaches 80C on a meat thermometer). Transfer to a platter and cover with foil. Set aside for 20 mins to rest.