To brine turkey, follow the instructions here.

Combine together butter and cajun seasoning to make the marinade. Season with salt. Set aside.

Remove turkey from brine. Pat dry with paper towel. Remove neck and giblets if needed. Tuck wings under turkey.

Place the oven rack one level below the center of the oven. Preheat oven to 220 C or 450 F.

Carefully separate the skin from the turkey breasts without tearing it. Rub the marinade all over the turkey, both outside and inside. Stuff the turkey skin with 2 tablespoons marinade.

Place lemon inside the cavity. Tie turkey legs with kitchen twine.

Transfer turkey on to a large roasting pan with roasting rack. Place vegetables in the roasting pan and pour in chicken stock (broth).

Place the roasting pan in oven and bake for 2 hours. Baste the turkey every 30 minutes with juices from the roasting pan.

Reduce heat to 180 C or 350 F and bake for another 30 minutes. Ideally, the internal temperature of the cooked turkey needs to be about 70 C or 150 F.

Remove from oven. Let turkey rest for 30 minutes and then carve. Serve with your favorite sides.

Heat butter in a large pan. Add bay leaf and cumin seeds. Stir fry for few seconds.

Add corn flour. Stir fry for 1 minute.

Add cajun seasoning. Stir fry for few seconds.

Add chicken stock (broth). Add juice from roasting pan along with cooked vegetables.

Bring to a boil. Simmer for about 20-30 minutes or until it reaches a pouring consistency.

Strain.

Slice turkey and serve with homemade gravy.