Butterflied turkey roast

Preheat the oven to 180°C (160°C fan-forced). 

Place turkey, breast-side down, on board. Using poultry shears, cut down either side of backbone, discard backbone. Turn turkey skin-side up; press down on breastbone with heel of hand to flatten.

Combine butter and garlic in a small bowl; season with salt and freshly ground pepper. Using fingers, carefully pull skin away from meat on breasts and thighs of turkey. Push butter mixture evenly under the skin.

Arrange the lemon slices and half the sage on a large oven tray and position the turkey, skin-side up. Season the turkey generously with sea salt flakes. Roast the turkey for about 1½ hours, basting 3 times during roasting, or until turkey is cooked when tested. Transfer the turkey to a large, warmed platter, cover tightly with foil, and stand for 30 minutes. Reserve lemon mixture on the oven tray.

Increase the oven to 210°C (190°C fan-forced). Return the tray with the lemon mixture to the oven and roast, for 20 minutes, turning, until lemon slices are golden brown. 

Just before serving, heat the olive oil in a small frying pan, add the remaining sage leaves and fry until crisp but still bright green. Serve turkey with lemon slices, crisp sage leaves, toasted macadamias, and micro parsley and bay leaves if using. Serve with the Macadamia Stuffing Wreath, if desired.