TURKEY AND STUFFING PARCEL

An easy-to-carve turkey roast, which can be fully prepared the day before and just needs putting in the oven on the day.

Hands-on time 30min. Cooking time about 2hr, plus resting. Serves 8

❖ 450g (1lb) sausage meat

❖ Small bunch fresh thyme, leaves stripped from stalks

❖ 2 garlic cloves, finely chopped ❖ 1.5kg (3¼lb) turkey breast in one piece, skin on

❖ 8 smoked streaky bacon rashers

1 Preheat oven to 190°C (170°C fan) mark 5. In a large bowl, mix sausage meat, thyme leaves, garlic and some seasoning. Set aside. Lay turkey breast skin-side down on a board. Using a large non-serrated knife, slice along one long edge of the breast, midway through the depth. Continue cutting until you can open the breast out like a book, leaving the opposite side well attached.

2 Shape stuffing into a ball and put in centre of the opened out turkey. Fold the left-hand side up on to the stuffing as far as it will go, then fold over the top and bottom of the breast. If it helps, secure with metal skewers. Fold over right side to cover. Roll parcel over so skin side is on top, then lay bacon in a criss-cross pattern over the top.

3 Use kitchen string to secure the parcel – you can either use one long piece of string or a few shorter ones. Transfer parcel to a baking tray. Remove skewers, if used.

4 Roast for 1¾-2hr or until cooked through. Test by inserting a metal skewer or sharp knife into the centre, holding in place for a few seconds before pulling out. Make sure the metal is piping hot and check any juices are clear. A meat thermometer inserted into the centre should read at least 72°C.

5 Cover parcel with foil and rest at room temperature for 20-30min. Transfer to a board or platter, remove string and serve.

PER SERVING (with 125g turkey) 357cals, 39g protein, 20g fat (8g saturates), 5g carbs (1g total sugars), 0g fibre

Get ahead

Prepare to end of step 3 up to a day ahead. Cover with foil and chill. To serve, uncover and complete recipe.