Spatchcock the turkey

To make the Brussels sprout confetti, cut the bases off the sprouts, then separate the leaves.

SPATCHCOCK BACONAND-BRUSSELS SPROUT CONFETTI TURKEY

WITH GRAVY

Serves 8

A LITTLE EFFORT Preparation: 25 minutes Cooking: 1¾ hours

onions 2, diced carrots 3, diced leeks 4, washed and diced celery 2 sticks, diced bay leaves 2 rosemary 1 sprig chicken stock 2 cups olive oil 3T

Woolworths turkey 1 x 4.5 kg, spatchcocked (see how on page 16) Woolworths streaky wood-smoked bacon 250 g butter 150 g, melted sea salt and freshly ground black pepper, to taste

For the Brussels sprouts:

Brussels sprout petals 400 g olive oil 3T sea salt and freshly ground black pepper, to taste

For the gravy: flour 1T butter 1T turkey cooking liquid 2 cups, heated

1 Preheat the oven to 180°C. 2 Place all the vegetables, the bay leaves, rosemary and stock in a deep roasting pan and drizzle over the olive oil. 3 Lay the turkey on top of the vegetables, tuck in the wings, then wrap it in the bacon, making sure to cover as much of the turkey as possible. 4 Brush it with the butter, season lightly and roast until golden brown, about 1¾ hours, basting with butter every 20 minutes. 5 To make the Brussels sprouts, toss them in the olive oil, season and roast until slightly caramelised, about 15 minutes. 6 To make the gravy, brown the flour and butter in a saucepan, then gradually whisk in the turkey cooking liquid. Once all the liquid has been added, bring to a boil and season to taste. 7 To serve, place the Brussels sprouts around the turkey and serve the gravy on the side. CARB-CONSCIOUS

WINE: Woolworths Laibach

Chardonnay 2018