ROAST TURKEY WITH TARRAGON, MUSTARD AND GARLIC BUTTER

Cooking the turkey in an oven bag has always been my preferred method. No basting required and it results in tender meat, a glorious golden colour and great juices for making a gravy. TARRAGON AND MUSTARD BUTTER

100 grams butter, very soft but not melted

1 tablespoon dried tarragon

2 cloves garlic, crushed finely grated zest

1 large lemon

1 teaspoon sea salt ground pepper

TURKEY

4- to 5-kilogram turkey sea salt and ground pepper

1 tablespoon flour GRAVY

1 tablespoon redcurrant jelly

1-2 teaspoons cornflour mixed into

1 tablespoon water (optional)

EQUIPMENT: Turkey roasting bag.

Preheat the oven to 160°C fan bake.

BUTTER: not in the Combine fridge). all the ingredients in a bowl and set aside (but

TURKEY: dry with kitchen Remove towels. any giblets Season from the the cavity cavity generously and pat the with turkey salt and pepper, halve the zested lemon and place inside. Truss the legs if not already done.

Using your fingers, loosen the membrane from the skin on the breast, taking care not to break the skin. Push three-quarters of the butter under the skin, smoothing it to an even layer on each side.

Melt the remaining tarragon butter and brush all over the skin of the turkey.

Place the roasting bag on a large baking tray and fold down the edges. Scatter the flour over the base of the roasting bag and place the turkey on top. Tie the open end of the bag with kitchen string to seal.

Roast the turkey for 30 minutes per 1 kilogram or, if it has a pop-up timer in the breast, when this has popped out. Leave to rest in the bag for 15 minutes.

Untie the string and fold down the sides of the bag. Lift the turkey onto a platter, letting the cavity juices drain back into the roasting bag. Cover with baking paper and foil and leave to rest for 15 minutes.

GRAVY: Strain the juices from the roasting bag through a sieve into a small saucepan, pressing down with a spoon to push them through the sieve. Bring to the boil, add the redcurrant jelly and season generously with salt and pepper. If you want a thicker gravy, whisk in the cornflour mixture. Boil for 3 minutes until lightly thickened.

TO SERVE: Carve the turkey and serve with the gravy. SERVES 8-10

Cook’s note: Roasting bags are available at all supermarkets.