View the original recipe via:
Make sure to get the turkey out of the fridge in advance. SEASON the turkey with pepper and salt and a thin layer of mustard. PEEL the shallots and garlic cloves and divide one of the garlic cloves into half.
Meanwhile HEAT poultry stock along with cloves and the halved garlic clove in a small saucepan and let it simmer on low heat without a lid. Let it simmer until you've reached the desired thickness.
CREATE the crust by adding parsley (without stem), shallots and 2 garlic cloves to a food processor or small blender. GRATE the peel of the lemon and squeeze the juice from the lemon.
ADD the juice and zest to the food processor or blender along with the soft butter. COMBINE until you've reached a smooth mixture and ADD a handful of bread crumbs.
SEASON with pepper and salt and set aside.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. HEAT a knob of butter in a large skillet and cook the turkey on all sides until it's beautiful golden brown.
Sometimes a turkey roast is hold together with a rope, if that's the case you need to remove it now. DIVIDE the butter crust on top of the turkey. TRANSFER the turkey to an oven dish and ROAST in the oven for about half an hour.
The center should be at least 70 degrees Celsius (160 degrees Fahrenheit) because poultry shouldn't be rosé. SEASON the poultry stock with pepper, salt and a dash of balsamic vinegar.