What you'll need

Serves 8

  • 80g butter, softened
  • 1 lemon, rind finely grated
  • Salt & freshly ground pepper
  • 4kg-4.5kg turkey
  • Olive oil, to brush and grease
  • 5 peaches, halved, stone removed
  • 1/3 cup small fresh rosemary sprigs

The easy bit

  1. Combine the butter, lemon rind, salt and pepper.
  2. Preheat oven to 180°C. (See preparation in the turkey tips below.) Run your finger under the skin of each breast at the top to loosen the skin. Press half the butter over each breast. Loosely fill cavity with stuffing. Tie the legs together with kitchen string.
  3. Place the turkey on a wire rack in a roasting pan. Brush the turkey with olive oil. Cover loosely with foil. Pour 1 cup water into pan. Roast, basting with oil every 30 minutes, for 1 hour and 45 minutes. Remove foil. Roast for 45 minutes or until golden and juices run clear when the thickest part of thigh is pierced. Transfer to a platter. Cover with foil. Rest 15 minutes.
  4. Place peaches on a greased tray. Drizzle with a little oil. Season with pepper. Scatter the rosemary over the peaches. Roast with turkey for 40 minutes. (If there isn't room, cook before the turkey and reheat.)
  5. Slice the turkey. Serve with the peaches.