Step 1: Set the oven’s temperature to 190°C on gas 5 and 170°C on fan. Apply butter all over the turkey and season with sea salt. Fill the cavity with the lemon pieces and rosemary.

Step 2: The turkey should be placed on top of the onion halves in a big, flameproof roasting tray. To make a foil tent, cover with kitchen foil and tuck beneath the pan. As directed, roast for approximately three and a half hours; however, 30 minutes before to the end, take off the foil and continue cooking until the turkey is golden.

Step 3: Prepare the stuffing in the interim. In a frying pan, heat the oil and cook the onions for 4 to 5 minutes, or until they are translucent. Transfer to a bowl and mix in the rest of the ingredients.

Step 4: Mix and season properly. Transfer to an ovenproof, shallow dish and place aside.

Step 5: After the turkey is cooked, take it out of the oven. Use a skewer to penetrate the fattest area of the thigh to check the meat’s doneness. The fluids ought to flow freely.

Step 6: Bake the stuffing for 35 to 40 minutes, or until brown.

Step 7: After taking the turkey out of the roasting tin, cover it loosely with foil and leave it to rest for half an hour. Add the cumin seeds and onions to the roasting tin after skimming the extra fat from the juices.

Step 8: Sauté the onions until they are soft. Add honey, cocoa powder, and enough flour to absorb the residual fat and liquids. Cook for one to two minutes.

Step 9: Stir in the stock and wine gradually, then bring to a simmer. After adjusting the spices to taste, simmer the gravy for five to ten minutes. Serve with stuffing and turkey.