Ingredients:
1 whole turkey (Usually 4–5 kg) 
2 onions, quartered 
 2 carrots, chopped 
1 lemon, halved 
3–4 garlic cloves, crushed Small handful of fresh herbs (thyme, rosemary, sage) 
100g butter, softened 
Salt & pepper, to taste
To Serve: Baked Vegetables
Stuffing Ingredients:
4 cups fresh breadcrumbs
1 onion, chopped finely
2 Tbsp butter 
1–2 stalks celery, chopped finely
1 apple, peeled & grated 
1 tsp dried, mixed herbs 
1 tsp sage 
Salt & pepper, to taste
METHOD:
Make the stuffing:
Melt the butter in a pan.
Add the onion and celery; cook gently until soft.
Add grated apple and cook 1–2 mins more.
Stir in breadcrumbs, herbs, and seasoning.
Mix until just combined, add a splash of water or chicken stock if too dry.
Cool before stuffing the turkey.
Preheat oven to 180°C (160°C fan).
Pat the turkey dry with paper towels.
Place lemon, garlic, and herbs inside the cavity.
Loosely spoon stuffing into the front cavity (not tightly).
Tie legs together with kitchen string.
Rub the turkey all over with softened butter, salt, & pepper.
Put chopped carrots and onions on the roasting tray.Place the turkey on top.
Roast at 180°C for approx 40 mins per kg, or until: 
internal temp is 75°C, or juices run clear when you pierce the thigh.
Every 30–40 mins, spoon pan juices over the turkey for a golden look..
Remove turkey from oven and rest for 20–30 mins before carving. Spoon out stuffing and serve alongside the sliced turkey and add roasted vegetables and gravy.