Ingredients

• 1 turkey (approx. 3 kg)
• 2 kg potatoes
• Salt and freshly ground black pepper, to taste
• Juice of 2 lemons
• 4 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 30 g butter
• 200 ml water

Instructions

• Rinse and pat the turkey dry. Season generously with salt and freshly ground black pepper, both inside the cavity and all over the skin.
• Prepare your chosen stuffing (Stuffing I or Stuffing II) according to its directions.
• Place the turkey, breast-side up, in the center of a large roasting pan.
• Peel and quarter the potatoes lengthwise (into a quarter-moon shape). Rinse them briefly, then arrange them evenly around the turkey in the roasting pan.
• Drizzle the lemon juice and olive oil over the turkey and potatoes, then sprinkle with most of the herbs. Dot small pieces of butter all over the turkey and potatoes, then carefully pour the water into one corner of the pan.
• Roast in a preheated oven at Gas Mark 5 / 400°F (200°C) for 2.5 to 3 hours. If the pan seems to be drying out during cooking, you may add up to 6 tablespoons of water. The turkey should be beautifully golden brown by the end, with the potatoes slightly less so.