Turkey with Prosecco, Lemon and Thyme

Ingredients:

• 1 turkey weighing 5.5 – 6.5 kg, defrosted
• Half an onion, cut into 4 pieces
• Half a fennel root, cut into pieces (cut off the greens)
• 1 apple, cut into pieces
• 3 sprigs of thyme + 1 tbsp chopped leaves
• 1 lemon, cut in half, grate the zest
• 165 g unsalted butter
• 1 bottle (750 ml) of Prosecco or dry champagne
• 3 tbsp chopped fresh herbs (tarragon, chives and/or parsley), for gravy

Preparation:

1. Position a rack on the lowest shelf of the oven (remove the other racks); preheat the oven to 350°F (175°C). Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and season inside and out with 2 tablespoons of salt and 2 tablespoons of black pepper. Fill the cavity with onion, dill, apple, thyme sprigs, and lemon halves.
2. Tie the legs together with kitchen twine. Place the turkey on a rack set in a large roasting pan and tuck the wings under the turkey. Let it rest at room temperature while you prepare the lemon-thyme butter.
3. In a small saucepan, melt the butter over low heat; add the lemon zest and chopped thyme. Let cool slightly, then baste the turkey on all sides. Place in the oven and roast for 1 hour. Meanwhile, begin preparing the gravy (use 1/2 cup Prosecco instead of white wine).
4. After 1 hour of roasting, baste the turkey with the remaining Prosecco (about 2 1/2 cups). Continue roasting, basting the bird with the rendered fat every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165°F (74°C), another 1 1/2 to 2 hours.
5. Transfer the turkey to a cutting board and let it rest for 30 minutes before carving; use the juices to make the gravy. Add herbs to the finished gravy.