Orange-and-herb-roasted turkey

Take the turkey out of the fridge about an hour before cooking or, if frozen, defrost for 3-6 days, according to weight (see pack instructions).

SERVES: 8 with leftovers

✿ 4kg (9lb) turkey

✿ 1 large bunch of thyme

✿ 1 large bunch of rosemary

✿ 1 orange, halved

✿ 75g (2½oz) butter, softened

For the stuffing balls

✿ 30g (1oz) butter

✿ 1 onion, chopped

✿ 200g (7oz) smoked bacon lardons

✿ 8 dried apricots, chopped

✿ 45g (1½oz) toasted flaked

almonds

✿ 1 small bunch parsley, chopped

✿ 1 small bunch thyme, chopped

✿ 1 small bunch sage, chopped

✿ 450g (1lb) pork sausage meat

✿ 1 egg, beaten

✿ Pigs in blankets, to serve

1 Heat the oven to 220C/Gas 7. Put the turkey in a large roasting tin (removing giblets first), and stuff the herbs and orange halves into the cavity.

2 Rub the skin with butter and season well with salt and black pepper. Loosely cover with a tent of foil and roast for 30 mins.

3 Turn the oven down to 180C, Gas 4, remove the foil and roast for 1 hr and 30 mins, basting occasionally with the juices, until golden and cooked through. The juices should be clear when the thickest part of the leg is pierced with skewer. If not cooked, return to the oven for 20 mins more, then check again.

4 While the turkey is cooking, make the stuffing balls. Melt the butter in a frying pan, add the onion and lardons and fry for 5 mins. Leave to cool, then add the remaining ingredients. Roll into golf ball-sized balls and place around the turkey with the pigs in blankets for the final 20 mins of cooking time.

5 Remove the turkey from the oven, cover loosely with foil and leave to rest somewhere warm for 45 mins before carving.

Per serving

603 cals, 35g fat, 14g sat fat, 10g carbs