Preheat the oven to 180 ° C. Rinse the turkey inside and outside thoroughly with cold water. Pat dry with paper towels.
Prepare the minced meat with the remaining ingredients. Fill the turkey with the seasoned meatlofe mixture.
Tie the legs of the turkey with a kitchen twine so that the stuffing stays inside. Rub the turkey with butter, season with salt and pepper. Insert into the thickest part of the turkey a meat thermometer, but make sure it does not touch any bones (which are warmer than the padding and therefore give a distorted picture of the temperature).
Place the turkey in a roasting pan and place it in the oven for about 2 hours. The core temperature must be 74 °C, and the liquid that runs off the turkey when you prick it, should be clear.
Let the cooked turkey rest for about 20 minutes under aluminum foil. Loosen the roasting remains with the vegetable broth and let it cook. Add a few lumps of cold butter to the gravy and season with salt and pepper.