CLASSIC ROAST TURKEY WITH SAGE & ONION STUFFING

Roast goose might be traditional at Christmas but it is not always the first choice of children, so we tend to stick to turkey. This bigger bird has the added advantages of feeding more family and friends and being very versatile for leftovers.

Serves 10-12

For the stuffing l 40g (1½oz) unsalted butter l 1tbsp olive oil l 2 large onions, finely

chopped l 1 sprig of thyme l 200g (7oz) slightly stale wholegrain bread l Zest of 1 lemon l 10 sage leaves l Salt and pepper l 2 eggs, lightly beaten

For the turkey l 5kg (11lb) ovenready turkey l 1 bunch of rosemary l 1 bunch of thyme l 1 bunch of sage l 2 strips of pared

lemon zest l 1 onion, peeled l 2tbsp butter l 4tbsp butter or duck fat, melted l Pre-made pigs in blankets (from

supermarkets, optional)

Preheat the oven to 180°C/fan 160°C/gas 4. First, make the stuffing. Melt the butter and oil in a large frying pan and cook the onions with the thyme until they are soft but not browned. Tip into a large bowl to cool and discard the thyme sprig.

Meanwhile, in a food processor, blitz the slices of bread with the lemon zest and sage leaves until you have breadcrumbs. Tip this into the cooled onions and mix it all together. Add a little salt and plenty of freshly ground black pepper. Mix, then add the eggs and combine thoroughly. If stuffing the bird, spoon the stuffing mixture into the neck cavity at the base. Secure the skin flap in place with two skewers.

If cooking the stuffing separately from the turkey, divide the mixture into 12 balls and set on a baking tray, or pack into an ovenproof dish.

For the turkey, tie all the herbs and lemon zest together in a bunch with some kitchen string. Place the onion and 2tbsp of butter inside the turkey’s main cavity, then put the bouquet of herbs in the mouth of the main cavity. Truss the turkey legs close together at the foot end and tie tightly with string. Brush the whole of the outside of the turkey with some of the melted butter or duck fat. Put the remaining fat in the base of a large roasting tin. Cover the neck cavity and the feet end of the drumsticks with a layer of foil or baking paper covered in foil. This will prevent them burning and giving the juices that run from the bird a bitter taste. Put the bird in the oven and roast for 2¼ hours. Baste the turkey twice during cooking. Ovens vary – place a strip of foil lightly over the surface of the turkey if you feel the breast skin is becoming too brown.

If cooking separate stuffing balls, they and the pigs in blankets (if using) need only to be cooked for the last 30 minutes in the same oven as the turkey.

To test the turkey to see if it is done, insert a long skewer into the deepest part of the thigh, through into the breast meat. If the juices are clear the meat is done; if they are pink, return the turkey to the oven and cook for another 15 minutes before testing again.

Lift the turkey from the roasting tin and place on a platter. Cover with two layers of wide tin foil and leave to rest for up to an hour before carving.