Have a brilliant Hairy Biker Christmas!

Put the turkey on a board and remove the neck and giblets, from the body cavity. Make a note of how much the turkey weighs to calculate cooking time. Make sure the inside is completely defrosted. It’s vital the heat penetrates through the bird and into the stuffing.

For the chestnut and sage stuffing, heat the oil and fry the onion over a low heat until softened and lightly coloured. Add the chopped liver and fry it for 2 minutes while stirring. Tip everything into a large bowl and leave to cool – it’s important the onions are cool before mixing with the uncooked sausage meat. Stir in the rest of the ingredients, mix well with clean hands, then set aside. For the apricot and almond stuffing, place the same frying pan over a low heat, heat the oil and gently fry the onion and garlic for 5–6 minutes until softened and lightly coloured. Tip everything into a large bowl and leave to cool before mixing with the uncooked sausage meat. Stir in the apricots, almonds, sausage meat, zest, breadcrumbs, parsley, salt and pepper. Mix well with clean hands and set aside. Preheat the oven to 190C/170C fan/ gas 5. Use your hands to stuff the chestnut and sage stuffing inside the turkey body cavity. Don’t pack it in too tight as the air needs to circulate. Put the apricot and almond stuffing in the neck end of the bird, between the flesh and the skin. Push in firmly, reaching as far up the breast as you can. Pull the neck flap over the stuffing and tuck it under the bird, securing with a skewer if needs be. Place the turkey, breast side up, in a large roasting tin and spread softened butter over the breast. Season the bird, lay the bacon over the breast and cover the legs with foil. Wrap a large sheet of foil loosely over the whole bird. Either tuck the sides around the turkey itself or fold them under the edges of the tin to make a tightly sealed parcel. Leave enough space around the bird for hot air to circulate as it cooks. The legs have a double thickness of foil as they will cook quickly and need some extra protection.

Work out how long the turkey will need to roast by adding 1kg for the stuffings to its weight and calculating 20 minutes per kg, plus 90 minutes. A 6kg turkey (with stuffing) will need about 3 hours and 50 minutes.

Roughly 50 minutes before the turkey is due to be ready, remove the foil and continue roasting for 10 minutes or until the bacon crisps and browns. Push the bacon off the breast into the tin and roast for another 10 minutes to brown the breast.

Take the turkey out of the oven check if it is cooked. The simple way is to use a meat thermometer inserted into the thickest part of th meat – the temperature should be 7 Or pierce the thickest part of the le a skewer and press the skewer aga the leg. Watch as the juices run out they are clear, it’s cooked.

When the turkey is ready, car transfer it to a large serving p Cover with foil and place a small to over it to keep it warm. Leave to re 30 minutes while you make the gra Hold the roasting tin at one end all the cooking juices run to the corner. Spoon off as much of the tu fat as possible into a bowl. Try to re plenty of the cooking juices and sed as these will add lots of flavour to y gravy. Place the tin on the hob ove medium heat and stir in the flour u thoroughly combined.

Slowly add the turkey stock a bring to the boil, stirring cons Carefully pour the gravy into a medium saucepan and stir in the wine.

Bring to a simmer and cook for 2–3 minutes, stirring regularly.

Season with salt and pepper. Mirror order copie Bikers’ 12 Christmas 00441903 and quo no. R