Or try our easy to carve version that cooks in an hour…

Garlic cheese turkey roll

Serves 8-10 Prep 30 mins plus resting Cook 1 hr

2 x 150g packs garlic and herb

soft cheese 1 tbsp wholegrain mustard

1/2 lemon, juiced 1.5kg boneless, skinless

turkey breasts

16 slices of prosciutto small bunch of sage leaves 1 tbsp olive oil

1 Beat the cheese, mustard and lemon juice together in a bowl, season with a little salt and pepper, then set aside.

2 Flatten the turkey breast by cutting into one side of it so you can open it like a book. Cover and use a meat mallet or rolling pin to gently bash it out to a rectangle about 3cm thick, trimming the edges to neaten it up.

3 Lay a large sheet of baking parchment on your work surface. Lay the prosciutto over it, overlapping the slices to make a large rectangular shape larger than the turkey, then place 8 sage leaves all the way down the centre of the prosciutto in a line. Lay the turkey, skinned-side down, on the proscuitto and spread liberally with the cheese mix. Use the edge of the baking parchment to lift and roll the prosciutto and turkey, tucking it in like you would roll a roulade, into a long log. Tie at intervals with string then, if chilling, wrap well and put in the fridge. Can be prepared up to this point and chilled two days ahead.

4 To cook, heat oven to 200C/180C fan/ gas 6. Remove the wrapping, and put the turkey roll seam-side down on a baking tray, then brush with a little oil and roast for 1 hr, or until the prosciutto has crisped up and the meat is cooked all the way through (a digital thermometer should read at least 65C). Scatter over extra sage leaves, if you like, and leave to rest for at least 15 mins before carving in thick slices.

PER SERVING 339 kcals, fat 17g, saturates

9g, carbs 1g, sugars 1g, fibre 0.1g, protein 45g, salt 1.3g