Preheat the oven to 180°C/350°F/Gas Mark 4, 10 minutes before cooking. Lightly rinse the turkey and pat dry. Heat the oil in a pan and gently sauté the onion, celery and garlic for 5 minutes or until the onion has softened. Remove from the heat and stir in the remaining ingredients, mixing to a fairly soft consistency with the eggs and the lemon juice
Use to stuff the neck cavity only, securing the flap over the stuffing with either a skewer or with a trussing needle and fine twine. Any extra stuffing can be rolled into balls and cooked round the turkey for the last 20 minutes of cooking time.
Place the lemon quarters and tarragon sprigs in the turkey body cavity. Now weigh the turkey and calculate the cooking time (Allowing 20 minutes per kg plus 90 minutes). Place upside down in the roasting tin and cover with foil. Cook in the oven for the calculated cooking time. Turn the right way up 30 minutes before the end of cooking time and remove the foil if necessary. (Try and avoid opening the oven door too often while cooking).
Test if cooked by piercing the thickest part of the thigh with a long clean skewer or knitting needle. If the juices run clear, it is ready, if a little pink then return to the oven and cook a little longer.
Once cooked remove the turkey from the oven, place on the serving platter, cover with tinfoil and a clean towel and leave for at least 15-20 minutes. This will make the turkey easier to carve. Garnish with the lemon wedges and tarragon.
Meanwhile make the sauce. Gently sauté the onion in the oil for 5 minutes or until softened. Stir in the flour and cook for 2 minutes. Stir in the wine, stock, lemon rind and freshly chopped tarragon, bring to the boil then simmer for 10 minutes. Remove from the heat, strain and return to the pan. Add seasoning to taste and a few drops of gravy browning to make the sauce a golden colour.
FOR THE STUFFING
FOR THE TURKEY
FOR THE SAUCE