Figgy glazed turkey

Serves 8

5kg bronze turkey 100g chilled unsalted butter, cut into 0.5cm-thick slices 7 figs 4 tbsp sherry 3 oranges 1 tsp ground cinnamon 1 tbsp mixed spice 1 tbsp freshly ground nutmeg 50g brown sugar sea salt and black pepper cinnamon sticks, rosemary sprigs and bay leaves, to garnish tin foil

Take the turkey out of the fridge 20 mins before starting cooking and place in a roasting tin, so the turkey can come up to room temperature. Preheat the oven to 180°C/160°C fan/gas mark 4.

At the bottom of the turkey, where the large opening is, ease a hand in between the skin and the breasts and slide the butter slices inside, underneath the skin.

Trim 4 figs, then place in a liquidiser with the sherry and the zest and juice of 2 of the oranges. Blend until completely smooth, then transfer to a saucepan. Add the cinnamon, mixed spice, nutmeg and brown sugar, then season with salt and pepper. Simmer for 5 mins until the sugar has dissolved, then bring to the boil.

Halve the remaining orange and place one half within the turkey cavity, setting aside the other half to garnish. Tie the legs together with kitchen string and brush the entire turkey with the fig mixture. Cover loosely with tin foil.

Roast for 2-2½hrs, basting with the cooking juices and brushing more glaze on the turkey every ½hr throughout the cooking time. The turkey should read 70°C when a cooking thermometer is inserted, and its juices should run clear when pierced.

Allow the turkey to rest, covered with the foil, for 15 mins, before placing on a serving platter. Cut the remaining orange half into wedges and halve the remaining figs, then use to garnish the turkey along with the cinnamon sticks, rosemary and bay leaves.