ROAST TURKEY WITH LEMON, PARSLEY & GARLIC

This is my favourite way to roast a turkey – with a savoury butter under the skin to keep the breast meat moist and flavourful.

Serves 8-10

1 free-range turkey, about 5kg (11lb) Sea salt and freshly ground black pepper

2 onions, peeled and halved 1 lemon, halved

1 head of garlic, halved horizontally 6 bay leaves

Olive oil, to drizzle

8 rashers of smoked streaky bacon

For the lemon, parsley and garlic butter

375g (13oz) butter, at room temperature

1tbsp olive oil

Finely grated zest and juice of 2 lemons 3 garlic cloves, peeled and crushed A small bunch of flat-leaf parsley, leaves only, chopped

Preheat the oven to 220°C/fan 200°C/gas 7. Prepare the herb butter. Put the butter in a bowl and season. Add the olive oil and mix well. Add the lemon zest and juice, garlic and parsley. Mix well.

Remove the giblets from the turkey cavity. Season the cavity well, then stuff with the onions, lemon, garlic halves and 2 bay leaves.

With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the legs – from the lower breast, feel your way under the skin and out towards the leg.

Stuff half of the herb butter under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.

Place the bird in a large roasting tray, breast side up. Spread the remaining butter mixture all over the outside of the turkey skin. Season well, then lightly drizzle with olive oil.

Roast the turkey for 10-15 minutes, then baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the heat to 180°C/fan 160°C/gas 4 and cook for 2½ hours (calculating at 30 minutes per kilogram), basting with the pan juices occasionally.

Transfer the turkey to a warmed platter and remove the parson’s nose, wings and tips of the drumsticks to use in the gravy. Leave the turkey to rest in a warm place for at least 45 minutes. Remove the bay leaves from under the skin before carving.