8 servings

Turkey approx. 4 kg
200 g room temperature butter
1 bunch parsley
3 tbsp olive oil
1 tsp salt
1 tsp white pepper
2 lemons
2 bay leaves
3 yellow onions
3 cloves garlic
2 carrots
5 juniper berries
1 pkg bacon
Steak string

Sauce
5 dl cream
Concentrated chicken broth
Rowanberry jelly

If the turkey is frozen, thaw the turkey in the refrigerator. It will take about two to three days for a four-kilogram turkey.

Preheat the oven to 225 °C (437 °F).

Remove the giblets, i.e. liver, heart and neck, that come with the turkey.

Dry the turkey with paper towels.

Chop the parsley.

Mix the room-temperature butter with parsley, crushed garlic, two tablespoons of olive oil, finely grated zest and juice of one lemon. Season with salt and pepper.

Season the inside of the turkey with salt and pepper.

Stuff the turkey with two halved onions, two bay leaves and one washed lemon, halved.

Carefully remove the skin from the turkey breast (a spatula makes it easier) and press 2/3 of the spiced butter under the skin.

Fold the wing tips under the turkey and tie the thigh bones together with string.

Spread the rest of the spiced butter over the breast and thigh. Drizzle with a little olive oil (1 tbsp).

Roast in the lower part of the oven, about 15 minutes.

Remove the turkey and reduce the temperature to 175 °C (347 °F).

Baste the turkey with the butter.

Spread the bacon slices over the breast.

Baste the turkey once more.

Pour 5 dl of water into a roasting pan and add the roughly chopped onions and carrots, juniper berries and giblets.

Continue roasting with the breast side up. Allow 30 minutes of roasting time per kg of turkey. The internal temperature should be 72 °C (162 °F).

Let the turkey rest for at least 30 minutes (considerably longer according to Gordon Ramsay) before carving.

Sauce
Strain the broth (4 dl), add 5 dl cream. Thicken the sauce with a little ideal flour. Let it cook for about 10 minutes.

Season with salt, pepper, concentrated chicken broth and a dollop of rowanberry jelly.