CHRISTMAS IN TURKEY RECIPES

Steps:

• Remove the turkey from the fridge 1 hour before cooking to let it come up to room temperature. Preheat the oven to 220°C/425°F/gas 7. Finely chop the cranberries, then pick the leaves from a few thyme sprigs and mix with the butter, seasoning with a good pinch of sea salt and black pepper. Gently push a rubber spatula between the skin and the breast meat of the turkey to create a pocket, then push in half the butter and smooth it down with your fingers (see tip). Rub any excess butter from your hands over the skin, getting into all the nooks and crannies, then stuff half the remaining thyme sprigs into the cavity. Place the giblets in a large roasting tray with the remaining thyme, then sit the turkey on top and cover the bird snugly with tin foil. Place the turkey in the hot oven and immediately reduce the temperature to 180°C/350°F/gas 4. Cook for 25 to 30 minutes per kilo for a higher-welfare bird, or 35 to 40 minutes per kilo for a standard bird. After 2 hours 40 minutes, remove the foil and spoon some fat from the bottom of the pan over the bird. Carefully dip the bacon in the meat juices and drape or weave over the bird. Return the turkey to the oven for the remaining time, or until golden and cooked through. To check if it’s cooked, stick a knife into the thickest part of the thigh – if the juices run clear and the meat pulls apart easily, it’s cooked. If not, cook it for a bit longer then check again. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover with a double layer of foil and a tea towel, and leave to rest for up to 2 hours. Reserve the tray of giblets and juices to make my Chestnut gravy.

Steps:

• 1. The first step is done – your amazing veg and giblet trivet from roasting the turkey. Start by angling the tray and using a spoon to skim away about three-quarters of the excess fat (you can keep this for another day).
  2. Place the tray on a medium heat on the hob and stir in the flour with a wooden spoon, scraping up all the sticky bits from the base and sides of the tray.
  3. Once combined, pour in the stock, or you can even use cooking water you’ve saved from your veggies. Bring to the boil, then leave to simmer gently for about 30 minutes, or as long as it needs to get to the consistency you desire. As it simmers, if any fat or foam rises to the surface, simply skim it away.
  4. If you want to add extra flavour, a swig of red wine, Vin Santo, sherry or port will work a treat. I also like to add a spoonful of jam or jelly for a touch of sweetness.
  5. When you’ve reached the consistency you want, pour the gravy through a coarse sieve into a saucepan, pushing all that goodness through with the back of a ladle, then keep warm over a low heat until you’re ready to serve.