Ingredients

• 4kg Coles free range turkey
• 50g butter, at room temperature
• 2 lemons (1 quartered, zest grated, and juice of 1)
• 6 cloves garlic (4 halved, 2 chopped)
• 1/2 cup parsley sprigs
• 1/ 4 cup chopped parsley
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 cups fresh breadcrumbs
• 1/2 cup dried cranberries (craisins)
• 2 tablespoon pine nuts, toasted
• 1 tablespoon thyme leaves, chopped
• Bay leaves (or fresh parsley sprigs), to garnish
• Thyme, to garnish
• Brussels sprouts, to serve (see notes)

Method

• Step 1 Preheat oven to 180C or 160C fan-forced. Rinse turkey and pat dry with kitchen paper.
• Step 2 Using fingers, gently loosen skin from breast meat and push butter under skin. Place lemon quarters, halved garlic and parsley sprigs into turkey cavity. Secure cavity with a skewer and tie legs with kitchen twine. Place on a rack in a baking pan, brush with 1 tbsp oil and season well. Cover with foil. Bake for 1 hour.
• Step 3 Remove foil and bake for a further 1 hr 30 mins, or until juices run clear when a skewer is inserted in thickest part of the turkey. Rest turkey for 10 mins.
• Step 4 Meanwhile, heat remaining oil in a frying pan on medium. Cook onion for 5 mins, or until softened. Add chopped garlic. Cook for 1 min, or until fragrant. Add breadcrumbs. Cook for 5 mins, stirring, until crisp and golden. Remove from heat. Add chopped parsley, zest and juice, craisins, pine nuts and chopped thyme. Season and combine.
• Step 5 Carve turkey. Garnish with bay leaves and thyme, and serve with breadcrumbs and gravy. Accompany this crispy turkey with Brussels sprouts.