Preheat oven to 180C. Place a rack into a large roasting dish. Pour ½ cup water into roasting dish. Pat turkey dry, inside and out with paper towels.

Fill turkey cavities with stuffing of choice – optional.

Place turkey on rack in roasting dish, tucking neck flap underneath the turkey. Tie legs together with unwaxed kitchen string. Loosely cover turkey with a large sheet of aluminium foil. Place pan in lowest shelf in oven. Roast for 2 hours 25 minutes or until turkey is golden and cooked through when tested with a skewer. (When pierced with a skewer in the thickest part of the thigh, juices should run clear). Add more water to pan if necessary.

Meanwhile, combine cannellini beans, asparagus, tomatoes and lemon juice in a large roasting pan or ovenproof dish. Season well with freshly-ground black pepper and spray with olive oil spray. Place in oven on rack above turkey for 15 minutes.

Stir and roast for a further 15 minutes or until asparagus is tender. Fold through parsley.

Transfer turkey to a large serving platter. Spoon vegetables and beans around turkey and serve.