1 whole turkey
1 large carrot, coarsely chopped
1 onion, coarsely chopped
2 lemons, quartered
1/2 bunch lemon thyme
60g butter, melted, cooled
300g white breadcrumbs, made from day-old bread
3/4 cup sultanas
2 cloves garlic, finely chopped
1/2 cup slivered almonds
150g parmesan, finely grated
1/4 cup flat-leaf parsley, chopped
1 tbs lemon thyme, finely chopped
5 eggs, lightly beaten
100g butter, melted, cooled
Remove neck, chop into 5-6 pieces, place in a bowl with carrot and onion and refrigerate until required. Tuck wings under. Rinse turkey inside and out and pat dry with paper towels. Place on a tray in a cool place for 1 hour to bring to room temperature. Preheat oven to 180°C and position oven shelf to lowest level. For stuffing, mix dry ingredients in a bowl. Season to taste with salt and pepper, add eggs and butter, and stir to combine. Place all but 2 cups of stuffing into a greased, baking paper-lined, 1 litre loaf tin. Cover and refrigerate until ready to cook.
Stand turkey on its end and fill neck cavity (neck end) with remaining stuffing. Pull excess skin over stuffing and secure to underside using a skewer. Place turkey in a large, heavy-based roasting pan. Season body cavity to taste, then fill with lemons and thyme. Tie legs together with kitchen string. With another length of string, tie legs to parson's nose (the tail). Brush breasts and legs generously with butter. Season to taste.
Pour 1 cup of water into base of roasting pan. Cover turkey loosely with foil. Roast allow 20 minutes per 500g, a total of 2 hours 40 minutes. Every 30 minutes remove foil and baste turkey with cooking juices, then replace oil. Remove foil for last 30 minutes to brown the breast. Baste again then roast, uncovered, for 1 hour or until cooked. (To test, pierce thickest part of thigh with a skewer; turkey is cooked when juices run clear. Alternatively, use a meat thermometer - turkey is cooked when internal temperature reaches 80°C.) Transfer turkey to a platter and cover loosely with foil. Stand for 20-30 minutes to allow juices to settle.
Cook stuffing in loaf pan for 25-30 minutes or until golden. Carve meat, lift away using carving fork and knife for support and place on to plates. Serve drizzled with warm gravy and slices of stuffing.