Turkey in butter with tarragon and shallots

Ingredients:

• 1 turkey weighing 4.5-5.5 kg.
• 110 g unsalted butter at room temperature
• 2 tablespoons chopped fresh tarragon leaves
• 1.5 tsp freshly squeezed lemon juice
• 1 shallot, chopped
• 3 sprigs of parsley
• 2 lemons, cut into 4 pieces

Preparation:

1. Let the turkey stand at room temperature for about 1 hour.
2. Preheat oven to 200°C.
3. Remove the turkey giblets and set aside for another use. Trim off any fatty bits near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and generously season with salt and pepper inside and out.
4. Place the butter, tarragon, lemon juice, shallot, 1/4 teaspoon salt, and a pinch of black pepper in a food processor and pulse until smooth. Carefully separate the skin from the turkey breast and push half of the butter mixture under the skin over the breast meat. Rub the remaining butter all over the bird's skin. Stuff the parsley sprigs and lemon quarters into the cavity. Tie the legs together with twine. Tuck the wings under the turkey and place the turkey, breast-side up, on the rack in a roasting pan.
5. Roast until the turkey is just beginning to brown, about 25 minutes. Cover the breast loosely with foil, then reduce the oven temperature to 325°F (160°C). Continue roasting, basting with pan juices every 30 minutes, until a thermometer inserted into the thigh registers 155°F (68°C).
6. Remove the foil and continue roasting until the internal temperature of the thigh reaches 165°F (74°C), about 30 minutes more. Transfer the turkey to a cutting board and let it rest for about 30 minutes before slicing. Remove the parsley and lemons from the cavity before slicing.