4½ -5.6kg/10-12lb turkey, thawed if frozen, giblets removed
2x 20g bunches of rosemary
8 tbsp olive oil
4 bay leaves
4 carrots, halved lengthways and cut into chunks
2 sticks celery, roughly chopped
50g lactose free butter, softened
300ml/½pint red wine
1 heaped tbsp redcurrant jelly
600ml turkey or chicken stock
Chop the leafy tops of the rosemary but not the hard, woody branch ends (save these for the cavity). Finely grate the orange and lemon zest into a small bowl and mix with the chopped thyme, olive oil and seasoning. Mash the mix into the oil with the back of a metal spoon (or use a pestle and mortar) to release its flavour. Set aside to infuse.
Preheat the oven to fan 170C/conventional 190C/gas 5. Wash the turkey inside and out and dry well with kitchen paper. To make carving easier, you can now cut out the wishbone, but it’s not essential.
Put the reserved third of the stuffing in the neck end of the turkey and push it towards the breast. Don’t overfill, as the stuffing will expand during cooking. Secure the neck end flap with a small metal skewer. Weigh the stuffed turkey and calculate the cooking time – allow 18 minutes per 450g/1lb.
Season the turkey generously with salt and pepper inside and out. Halve the orange and lemon and put in the cavity (squeezing the fruit as it goes in) with the rosemary branches and two of the bay leaves. Tie the turkey legs together to give the bird a good shape.
Throw the chopped carrots and celery and remaining bay leaves into a large roasting tin. Sit the turkey on top of the vegetables, smear the butter over the skin and cover with a loose tent of foil. Roast the turkey for the calculated time, basting with the pan juices every hour.
Half an hour before the end of the turkey’s cooking time, whip off the foil and leave the bird to brown. After 15 minutes, drizzle the turkey with the remaining thyme oil.
To test if the turkey is cooked, insert a skewer into the thickest part of a thigh – the juices should run clear. If they are still pink, cook for a further 20-30 minutes and test again. Remove the turkey from the oven and turn the oven up to fan 180C/conventional 200C/gas 6. Transfer the turkey to a serving platter, cover tightly with foil and leave to rest while you finish off the vegetables and trimmings.
Now make the gravy. Discard any fat from the roasting tin. Stir the wine and redcurrant jelly into the carrots and onion in the tin. Bring to the boil and boil rapidly for 8-10 minutes to reduce by half. Scrape the sticky bits off the bottom of the tin with a wooden spoon as the gravy boils.
Pour in the stock and simmer for 10 minutes until you have a dark, tasty gravy, adding salt and pepper to taste. Strain the gravy into a pan (discard the vegetables), bring back to the boil and serve in a warm jug.
Recipe adapted from: Good Food