CHRISTMAS BUTTER TURKEY

INGREDIENTS

3kg turkey, giblets removed

100g unsalted butter, softened

1 medium orange, zested

6 sage leaves, chopped

1 tbsp chopped fresh thyme

3 small red onions, halved

bay leaves and rosemary sprigs

300ml white wine

1 tbsp olive oil

For the stuffing parcels:

25g butter

1 large onion, finely chopped

100g dried cranberries

100ml white wine

600g sausage meat

12 slices very thin-cut streaky bacon

METHOD

1. Remove the turkey from the fridge an hour before roasting. Preheat the oven to 190°C/170°C fan/Gas 5. To make the stuffing, heat the butter in a large frying pan, add the onion and very gently cook for 10 minutes until softened and lightly golden.

2. Add the cranberries and wine, turn up the heat and simmer until all of the wine has cooked off. Allow to cool before combining with the sausage meat. Set a third to one side. To make the parcels, divide the larger amount of stuffing into 12 balls and wrap a slice of bacon around each. Set on a lightly oiled baking sheet and chill until needed.

3. To prepare the turkey, combine the butter, orange zest, sage and thyme leaves and season well. Pat the turkey dry with kitchen roll and open the skin at the neck end of the bird, working your way all over the breast to loosen the skin carefully from the meat. Spread the butter up under the skin and work all over the breast.

4. Take the remaining third of the stuffing and place in the neck cavity. Secure the neck skin down to encase completely and truss the legs with string. Weigh the bird and calculate the cooking time, allowing 20 minutes per kilo plus 90 minutes. Halve the zested orange and place in a roasting tin along with the red onions, bay, rosemary and wine. Drizzle the bird with the oil and season well. Place in the roasting tin and loosely cover with two layers of foil.

5. Baste the turkey regularly and remove the foil for the last 15 minutes of cooking to allow the skin to brown all over. Place the turkey on a warmed serving platter along with the onions and orange and allow to rest for 45 minutes before carving. Remember to save the roasting juices to make your gravy.

6. To cook the stuffing balls, turn the oven up to 200°C/180°C fan/Gas 6 and roast for 20-25 minutes until nicely browned and cooked through. Arrange on the platter alongside the turkey just before serving.