Turkey in butter with herbs

Ingredients:

• 1 turkey weighing 4.5-5.5 kg.
• 110 g unsalted butter at room temperature
• 1 tbsp chopped fresh chives
• 2 lemons, cut into 4 pieces
• 2 teaspoons lemon juice
• 1.5 tsp chopped fresh parsley + 3 sprigs
• A pinch of cayenne pepper

Preparation:

1. Let the turkey stand at room temperature for about 1 hour.
2. Preheat the oven to 200°C. Remove the giblets from the turkey 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.
3. Place the butter, chives, lemon juice, cayenne pepper, parsley, and 1/2 teaspoon each of salt and 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 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.
4. 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 until a thermometer inserted into the thigh registers 155°F (68°C).
5. 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.