• Apply salt all over the turkey and keep it refrigerated overnight. The next day, wash it off and apply butter mixture of thyme, parsley, garlic paste and salt between the skin and flesh, and inside the turkey too. Keep refrigerated overnight. Fill it with your choice of vegetables and roast in the oven between 160 degrees and 170. For one kilogram of turkey, it takes 60 minutes, likewise three kilograms of turkey takes three hours to roast. Every 20 minutes, make sure to keep it moist by pouring the melted butter from the tray on the turkey.