Modern CLASSICS

Perfect roast turkey with Parma ham and sage

Upgrade your turkey this Christmas by covering it in a blanket of Parma ham – it adds a delicious salty crunch.

Serves 8-10 • Ready in 3 hrs 30 mins, plus resting

1 lemon, halved
5-6kg turkey with giblets removed
1 bunch fresh sage leaves
3tbsp goose fat or softened butter
12 slices Parma ham
2 large carrots
1 celery head
1 onion

for the gravy:

600ml chicken stock
2tbsp redcurrant jelly
1tbsp plain flour
1tbsp butter

1 Heat the oven to 190C/Gas 5. Rub the lemon halves all over the turkey, squeezing out the juices as you go, then put both inside the bird, plus 4 or 5 sage leaves. Smear the turkey breast and legs with the goose fat or butter, and generously rub on salt and pepper, including the cavity.

2 Arrange overlapping Parma ham over the turkey breast and secure loosely with butcher’s string. Tie the legs together – not too tight.

Cut the carrots, 2 stalks of celery and the onion into large chunks and place at the bottom of a large roasting tin. Put the turkey in the tin on top of the vegetables, and tuck the neck under to help keep the turkey in shape. Pull the wing tips forward and tuck them under the breast, so