Method

• 1.
  To make the stuffing, heat 25g of the butter in a large frypan. Add onion and cook over medium-low heat for 5 minutes until softened.

• 2.
  Slit the sausages and discard casings. Break up the sausage meat into a bowl. Combine with onion, herbs, half the lemon rind, egg, breadcrumbs and seasoning. Allow to cool.
• 3.
  Preheat the oven to 170°C.
• 4.
  Wash turkey cavity and pat dry, then fill with the stuffing. Place turkey in a roasting pan. Rub breast with a little softened butter and cover loosely with foil. Roast in oven for 1 hour.
• 5.
  Meanwhile, combine the honey, remaining butter and lemon rind in a saucepan over low heat until butter is melted.
• 6.
  Discard foil and brush turkey all over with the butter mixture. Sprinkle turkey all over with extra Vegeta Twist Seasoning.
• 7.
  Pour 1/2 cup (125ml) water in the base of the roasting pan and roast for a further 1 1/2 hours (cover turkey loosely with foil if it is browning too much) until juices run clear when a skewer is inserted into the thickest part of the thigh. Rest the turkey for 15 minutes before carving.
• 8.
  Serve with traditional roast turkey accompaniments, such as roast vegetables and gravy.