Roast lemon and oregano turkey

Method

• 1
  Preheat oven to 180C or 160C fan. Rinse turkey (including cavity) under cold running water and pat dry with paper towel.
• 2
  Combine butter, garlic, lemon zest and oregano, and season well. Using fingers, gently loosen skin from breast meat and push butter mixture under skin.

• 3
  To make the stuffing, combine rice, currants, pistachios and egg, and season well. Fill cavity with the rice stuffing and then 2 lemon halves. Secure cavity with a skewer and tie legs with kitchen string. Place on a rack in a roasting pan, brush with oil and season well. Squeeze remaining lemon over turkey. Cover with foil. Bake for 1hr.
• 4
  Remove foil and bake for another 1hr 20 mins, or until juices run clear when a skewer is inserted in thickest part of the turkey. Rest for 10 mins before carving.