Soften the butter

• Take the butter out the night before so it is nice and soft by the morning.

Make the garlic and herb butter

• Add the chopped sage, rosemary and thyme to the soft butter.
• Add the minced garlic, salt, pepper and Cajun seasoning.
• Mix well so everything is evenly incorporated.

Prepare the roasting pan

• Scatter the onion, carrot, celery, garlic and leftover herb stems in the pan.
• Drizzle with olive oil and season with salt and pepper.
• Push the vegetables to the sides to make room for the turkey.

Stuff the cavity

• Place the cleaned, dried turkey in the pan.
• Fill the cavity with onion, herbs and lemon.

Butter under and over the skin

• Gently separate the skin from the breast with your fingers or a spoon.
• Spread some of the herb butter under the skin and smooth it out.
• Rub the remaining butter all over the outside of the turkey.

Season and truss

• Tuck the wings under so the tips don't burn.
• Drizzle with olive oil and sprinkle with salt, pepper and Cajun seasoning.
• Tie the legs together with butcher's twine or rolled foil.
• Scatter any leftover herbs and stems on top and around the turkey.

Add water and roast

• Pour the water into the bottom of the pan to get plenty of drippings.
• Roast in a preheated oven at 175 °C.

Baste after the first hour

• Take the turkey out and baste it with the pan juices.

Baste and cover after the second hour

• Baste the turkey again.
• Cover the top with foil so the skin doesn't brown too much, leaving the parts you want more colour on exposed.

Baste and check the temperature

• Baste the turkey one last time.
• Check the temperature in the thickest part of the breast; it should read 74 °C or higher.

Rest the turkey

• Cover the turkey and let it rest so the juices can redistribute.

Carve

• Remove the legs, thighs and wings.
• Cut the breast off in one piece and slice it, keeping a piece of skin on each slice.