Wash and clean the cavity of turkey with lemon and water, drain and dry with a kitchen paper towels from extra water.

Roughly chopped onion, carrots and place brussel sprouts, parsley, sage and rosemary in the bottom of the roasting tray.

In a small ball combine together butter, fresh chopped parsley, lemon zest, chicken spices, paprika, salt and black pepper. Mix until all well combined.

Rub the butter mixture under the skin of the breast and thighs turkey and the outside.

Inside the cavity of the turkey, place slices of onion, lemon, fresh parsley, rosemary and sage leaves. Tie the cross legs of the turkey.

Place the turkey in the middle of roasting pan on a wire rack. Pour a cup and half of hot water around the edges.

Roast in preheated oven 180°C/365F for tow hours, after passing one hour remove from the oven then baste it well, cover with aluminum foil and cook for another one hour, making sure to baste it every 30 minutes.

Befor removing turkey from oven remove the alminum foil and roast for 10 to 15 minutes under the grill for a golden brown colour.When it's done,

cover again with the aluminum foil and rest for 30 minutes at room temperature, before serving so the meat will turn tender and juicy.