Serves: 8-10 INGREDIENTS:

■ 1 x 5kg (just under 12lb), bronze turkey, with giblets and the wish bone all removed ■ Phil’s stuffing (see recipe below left) ■ 2 large carrots, peeled ■ 2 large onions, peeled ■ 6 sticks of celery ■ 1 leek ■ 2 bay leaves ■ ½ bottle dry white wine ■ 2 pints cold water ■ 2 chicken stock cubes ■ Salt and freshly ground black

pepper ■ 55g melted butter ■ 4-6 tbsp cold water ■ 2 tbsp cornflour

METHOD:

1. Preheat the oven to 200°C/400°F/GAS Mark 6. 2. First job is to remove the giblets from the bird, and if you are using a frozen bird then make sure that it is fully defrosted.

Season the bird well, inside and out, with salt and pepper and pack the stuffing into the body cavity (the stuffing recipe is on the left).

Tie the legs and the parson’s nose together with a piece of string and secure well, so the stuffing is held inside the bird. 3. Chop all the vegetables into large chunks and place them in the bottom of a large baking tray. Now place the turkey on top. The tray should be large enough so that the bird has at least a 2-inch (5cm) gap all the way around it. 4. Pour in the white wine, cold water and chicken stock cubes, and place the whole tray on the stove. 5. Bring to the boil and cover tightly with two layers of foil. THIS IS THE MOST IMPORTANT POINT – simmer for 5 minutes, covered, to get the steam and heat going. Now pop the tray into the preheated oven. 6. Cook the bird for about 2 hours. To check if it is cooked, remove from the oven (carefully as there will be a lot of stock, wine and juices). Remove the foil and insert a knife where the thigh attaches itself to the body of the bird – the juices should run clear. If not, then cover again with foil and cook for a further 20 minutes. 7. When the bird is cooked, remove from the oven, turn the oven up to 230°C /450°F/ Gas Mark 8. Tip off the juices for the gravy, then brush the bird well with melted butter or oil and return to the oven to brown beautifully. 8. Once browned, remove from the oven and wrap in a double layer of foil then 2 clean tea towels – this should keep it warm for up to 1 hour. 9. To serve, re-boil the stock and juices. You may need to add a little more water and skim well. Mix in the cornflour to thicken the bubbling stock.