Eat, drink and be MERRY

THE MAIN EVENT

Showstopper Christmas turkey

The star of the show deserves to be presented with as much flair as possible. Try adding redcurrant sprigs and winter fruits to your bird this year for a festive banquet feel. Buy the highest-quality turkey you can afford for the best flavour – ours is from KellyBronze.

Serves 6-8 • Ready in 2 hrs 40 mins, plus resting

1 bunch of fresh thyme
1 onion, peeled and quartered
1 lemon, quartered
2 fresh bay leaves
4kg free-range turkey
75g butter
1 garlic clove, peeled and quartered 3 large carrots, chopped into
3cm rounds
½ orange

to garnish (optional):

1 punnet redcurrants
5 star anise
½ packet rocket
2 figs and 5 caper berries, all halved

you will need:

cooking string and a meat thermometer

1 Heat the oven to 200C/Gas 6. Stuff the thyme, onion, lemon, and bay leaves into the turkey cavity with plenty of Maldon seat salt and cracked black pepper. Rub the butter all over the skin, and season well here too. Put in a roasting tin lined with the garlic and carrot roundels, acting as a base or prop for the bird and roast for 20 mins.

Turn down the oven temperature to 180C/Gas 4, seal the cavity now with the orange half and use the string to secure the wing tips under the body. Cover the turkey loosely with a ‘tent’ of foil and roast for another 2 hrs. Check the temperature