The Fox Viewer

1. Preheat your oven to 165°C (325°F).

2. Remove the giblets and neck from the turkey cavity and discard or reserve for making stock.

3. Rinse the turkey under cold water and pat it dry with paper towels. Season the cavity generously with salt and pepper.

4. Stuff the turkey cavity with the quartered onion, halved lemon, smashed garlic cloves, and fresh thyme and rosemary sprigs.

5. Truss the turkey by tying the legs together with kitchen twine and tucking the wing tips under the body.

6. Place the turkey breast side up on a rack set in a roasting pan.

7. In a small bowl, mix together the softened butter with salt, pepper, and any additional herbs or spices you prefer.

8. Carefully loosen the skin of the turkey breast by sliding your fingers underneath it, being careful not to tear it.

9. Rub the seasoned butter mixture under the skin of the turkey breast, coating it evenly.

10. Season the outside of the turkey generously with salt and pepper.

11. Roast the turkey in the preheated oven, basting every 30 minutes with pan juices, until the internal temperature reaches 75°C (165°F) in the thickest part of the thigh and the juices run clear, about 3 to 3 1/2 hours for a 5.5-6.5 kilogram turkey.

12. While the turkey is roasting, prepare the cranberry sauce. In a medium saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar is dissolved.

13. Add the fresh cranberries, orange zest, and orange juice to the saucepan. Stir to combine.

14. Reduce the heat to low and simmer the cranberry sauce, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes.

15. Taste the cranberry sauce and adjust the sweetness or tartness with additional sugar or orange juice, if desired.

16. Once the turkey is cooked through, remove it from the oven and let it rest for 20-30 minutes before carving.

17. Carve the turkey and serve it with the homemade cranberry sauce on the side.