The main event

BRINED AND ROASTED TURKEY

SERVES: 4 (PLUS LEFTOVERS) READY IN ABOUT 4½ HOURS (PLUS 24 HOURS BRINING)

5.5kg (12lb) oven-ready turkey, giblets reserved

1 lemon

½ small pack fresh parsley 4 large fresh thyme sprigs

6 bay leaves

1 level tsp cornflour

For the brine:

250g (9oz) fine sea salt

1 tbsp black peppercorns, crushed

8 fresh bay leaves

Small pack fresh thyme

5 tbsp sweetener granules Pared zest of 2 large oranges Pared zest and juice of 2 unwaxed lemons

8 cloves

1. The day before you want to eat it, untie the turkey, remove any giblets and set them aside in the fridge. Remove any fat inside the turkey. Put all the brine ingredients and 6 litres (10½ pt) cold water into a really large non-reactive pan, cooler box or very clean bucket and stir until the salt and sweetener have dissolved. Submerge the turkey in the brine (top up with more water if necessary), making sure that some of the flavourings go inside the cavity. Cover and leave in a cold place for 24 hours.

2. About 2 hours before you want to cook the turkey, remove it from the brine and dry with kitchen paper. Bring back to room temperature. Preheat the oven to 180°C/350°F/Gas Mark 4. Push the lemon and

herbs into the turkey and tie the legs together with kitchen string. Tie more string around the bird in a couple of places to keep it compact. Calculate the cooking time at 20 mins per kg plus 90 mins (3 hours 30 minutes for a 5.5kg turkey). 3. Put the giblets and 600ml (1pt) cold water into a large roasting tin and put a rack into the tin. Rest the turkey on the rack and cover loosely with a triplethickness of turkey-sized foil, sealing well under the rim. Roast for the calculated cooking time or until the juices from the thickest part of the thigh run clear when poked with a skewer. Check from time to time to see if the water needs topping up and check the turkey 20 mins before the end of the cooking time: if it isn’t brown enough, return it to the oven uncovered. If it is brown enough, replace the foil and finish cooking.

4. Lift the turkey on to a carving board and wrap tightly with the foil. For the gravy, strain the juices from the tin into a saucepan and skim away the fat. Boil rapidly until reduced then mix the cornflour with a little cold water and stir into the gravy until nicely thickened. Season to taste. Discard the turkey skin and serve with the gravy, potato gratin and winter vegetables.

Per 150g serving: 254 cals, 7g fat (2g sat fat), 0g sugar, 1.6g salt