JOE WICKS’ HERBY CRANBERRY ROLLED TURKEY

WE SAY: By using only breast meat rather than fattier cuts such as the thighs and drumsticks, you’re saving substantially on calories. The trimmed bacon also cuts down on fat without leaving you feeling you’re missing out.

Serves 6 to 8

Preheat oven to 200C (180C fan, gas mark 6). Mix 4 crushed cloves of garlic, 2 knobs of softened butter and 2 tbsp finely chopped tarragon and parsley. Season well.

Divide the butter between two 800g skinless turkey breasts and rub all over.

Lay one breast on a chopping board and top with 100g dried cranberries and 6 finely sliced spring onions. Lay the other breast on top, the opposite way round so that the thickness is even across.

Wrap 12 to 14 rashers of lean, smoked back bacon, with all visible fat removed, over the joint. Stretch with a knife if needed and overlap each rasher slightly. Tie the rolled joint with kitchen string, spacing each string about 5cm apart. Wrap the joint in foil, and place on a wire rack over a foil-lined roasting tin. Roast in the oven for about 45 minutes.

Remove the foil and cook for a further 45 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the joint.

Transfer to a board and cover lightly with foil, allow to rest for 20 minutes before carving and serving.