Lime & Lemon Buttered Turkey

Preheat oven to 200°C/180°C fan-forced. Finely chop 6 kaffir lime leaves. Place in a small bowl with butter, garlic and zest. Season. Mix until well combined.

Pat turkey dry, inside and out, with paper towels. Using your fingers, gently loosen the skin over the breast, then push three-quarters of the butter mixture under the skin and over the breast meat. Place lemon halves, half of the onion, half of the lime and 5 kaffir lime leaves into the cavity. Secure front cavity with toothpicks and secure legs with string. Tuck wings under turkey, then place turkey on a wire rack in a roasting pan. Pour 1 cup water into the roasting pan. Transfer half of the remaining butter mixture to a small dish and set aside. Melt the remaining butter mixture, then stir in maple syrup and brush some over turkey. Cover turkey with baking paper, then foil, and bake turkey for 2 hours (allow 40 minutes per kilogram), basting every 30 minutes with the remaining butter and maple syrup mixture. Remove the paper and foil. Bake for a further 30 minutes or until the turkey is golden and juices run clear when the thigh is pierced. Cover loosely with foil and rest for 20 minutes.

Meanwhile, add beans and broccolini to a large pot of boiling water and cook for 3 minutes or until they turn bright green. Drain well. Heat 1 tsp reserved butter mixture in a large deep-frying pan over medium-heat. Add remaining onion. Stir-fry for 2 minutes or until just softened slightly. Add beans, broccolini and remaining reserved butter mixture. Season. Toss until well combined.

Place turkey on a serving platter with vegetables, remaining lime wedges and kaffir lime leaves. Season with freshly cracked black pepper. Serve.