Instructions

1. Set the oven temperature to 160°C.
2. Cut the lemons into thick slices and lay most of them in a baking tray – set one aside.
3. Cut the preserved lemon and the garlic cloves into small pieces.
4. Loosen the skin around the meat of the drumstick. Using a knife make little incisions all over the meat, then push garlic and lemon pieces into them.
5. Rub the meat under and over the skin with the Harissa paste, then insert most of the fresh herbs under the skin.
6. Place the turkey in the baking tin, on top of the lemon slices. Season with salt and pepper, then drizzle with olive oil and squeeze over the remaining lemon slice, then push it under the skin.
7. Cover the tin with foil, and gently bake for about 90-120 minutes until the meat is tender and starts coming away from the bone. If you like a crispy skin - turn up the oven temperature for the last 10 minutes or until the skin is golden.
8. Rest the turkey for ten minutes (covered), then serve with chopped herbs scattered on top and with sides of your choice. Drizzle the dish with the cooking jus.