In a mini food processor or grinder, add the shallots, sage leaves, parsley, lemon juice and the melted butter then blitz until all liquid. I have washed and prepared the turkey, but I only need the crown – the rest I will freeze for other dishes.
Have the crown ready to inject with the marinade then set aside.
To cook the turkey:
Preheat the oven gas mark 5/190c, (make sure the oven is very hot before you add the turkey)
Have the turkey ready, loosen the skin, lift slightly then inject under the skin and what doesn’t go through the needle, spread with your fingers under the skin.
You will see the turkey breast has risen, this is caused by the marinade that you just injected in.
Have a large roasting tray ready, pour in the water then add the sliced onion, then sit the turkey back down on the onion, but not touching the water, then cover with tin foil (the foil must not touch the bird)
Place the turkey on the middle shelf and cook for 2 hours, then take the foil off to brown the top for about 50 mins.
The turkey by now should ready cooked – remove from the oven.
Put aside then cover with the foil again and also a damp cloth. Let it rest for 20 minutes at least.
Serve with your choice of table vegetables and juice.
The reason for the damp cloth is so the turkey will keep hot.