Boil 3-4 liters of water with a large amount of salt (depending on the size of the turkey, the water should be “sea”), a handful of allspice peas cut into pieces of lemon. After cooling water and in a large container, fold the turkey, pour warm water with spices and pour all with cold water so that the water completely covers the turkey. Cover the container with cling film and leave in the refrigerator for 24 hours.
After 24 hours, you need to get the turkey out of the water, rinse and dry. Mix vegetable oil, lemon juice, honey, mustard and four chopped garlic cloves. Lubricate the resulting mixture turkey and pour the remains inside. Put in a container, cover with cling film and leave in the refrigerator for another 24 hours.
After the turkey is marinated, you need to get it out of the fridge and drain the marinade. Mix soft butter with chopped fresh rosemary, sage and thyme, salt and pepper. Using your fingers, stick the resulting oil under the skin of a turkey breast. Stuff turkey with fresh chopped onion, lemon and garlic. Tie the legs. Bake in the oven at 180 degrees for 2-3 hours, until the temperature of the turkey is 72 degrees.
After baking, remove the baking tray with turkey and cover with foil for 15 minutes. After serving on the table.