Step 1 Preheat oven to 180?C. Spray a large frying pan with oil and place over medium heat. Add onion and cook, stirring occasionally, for 3–4 minutes, until softened. Add garlic and cook, stirring, for a further minute. Remove and place into a bowl.
Step 2 Return frying pan to medium-high heat, add olive oil and breadcrumbs. Cook, stirring occasionally, for 5 minutes, until breadcrumbs are lightly golden. Remove and place into bowl with onion mixture. Add chopped herbs, zest and juice. Season with ground black pepper. Set aside to cool completely.
Step 3 Discard neck and giblets from turkey and rinse turkey under cold water. Pat dry inside and out with paper towels. Spoon stuffing into cavity (see tip). If necessary, use skewers to close cavity. Tie legs together with kitchen string.
Step 4 Place turkey, breast side up, in a large roasting tray and spray with oil. Cover loosely with foil and roast for 1 3/4 hours, basting every 20 minutes with pan juices. Remove foil and roast for a further 45 minutes, or until golden brown and cooked through (juices will run clear). Remove from oven, transfer to a plate and loosely cover with foil. Rest for 20 minutes before carving. Remove and discard skin and serve with roasted vegetables.