Remove the turkey from its packaging and pat it dry inside and out with paper towels. Remove the giblets and neck from the cavity. Rub the turkey all over — inside and out — with the juice of 1 lemon.

Prepare the stuffing. Put the onion with the minced beef and turkey into a frying pan and cook until all its juice has been absorbed.

Add half the butter to brown the minced beef and turkey. Add salt, pepper, pine nuts, and rice. Stir for 2–3 minutes until the rice is lightly toasted, then pour in the white wine. Once the wine has been absorbed (about 3–4 minutes), add 1/2 cup (120ml) of water and cook for a further 8–10 minutes, stirring occasionally, until the rice is par-cooked and the liquid is fully absorbed. The rice will finish cooking inside the turkey.

Stuff the turkey with the meat mixture through the stomach cavity and hollow part of the neck.

Sew up both openings with a kitchen needle and butcher's twine (or secure with metal skewers and twine). Rub the outside of the turkey generously with softened butter and season all over with salt and pepper.

Arrange the potato slices around the turkey in the roasting tin. Dot with the remaining butter and pour over the juice of the remaining 2 lemons and 2 cups (480ml) of water. Roast at 325°F / 160°C (140°C fan-forced) for approximately 3 to 3½ hours, basting every 45 minutes. The turkey is done when a probe thermometer reads 165°F / 74°C in the centre of the stuffing and 175°F / 80°C in the thickest part of the thigh. If the skin is browning too quickly, tent loosely with aluminium foil. Let the turkey rest for 20–30 minutes before carving.