4½ -5.6kg/10-12lb turkey, thawed if frozen, giblets removed
1 tbsp black peppercorns
1 tbsp Maldon sea salt
a few bay leaves, plus extra sprigs to garnish
50g lactose free butter, melted
10-12 rashers streaky bacon
For the gravy
1 tbsp corn flour
600ml turkeys or chicken stock
150ml/¼ pint port
4 tbsp lingonberries preserve or cranberry sauce
2 tsp wholegrain mustard
Preheat the oven to 190C/gas 5/ fan 170C.Wash the turkey inside and out and dry well with kitchen paper. Season inside the bird with salt and pepper.
Coarsely crush the peppercorns with a pestle and mortar and add the sea salt. Finely grate the lemon rind on top and mix together. Quarter the lemon and put inside the body cavity along with a few bay leaves.
If you are stuffing the turkey, stuff the neck end only, pushing it towards the breast. Don’t overfill, as the stuffing will expand on cooking. Any leftover stuffing can be shaped into walnut-sized balls and cooked around the turkey for the last half-hour. Secure the neck end flap with a small metal or wooden skewer.
Tie the turkey legs together with kitchen string to give it a good shape. Weigh the turkey and calculate the cooking time at 18 minutes per 450g/1lb.
Set the turkey in a large roasting tin. Brush liberally all over with melted butter. Sprinkle the salt and pepper mix evenly over the breast and legs.
Cover the turkey loosely with a large square of foil and roast for the calculated cooking time, basting with the pan juices every hour. Half an hour before the end of the cooking time, remove the foil and string.Re-tie the legs with a rasher of bacon and arrange the rest in a lattice over the breast. Place any stuffing balls around the turkey. Spoon or siphon off 6 tbsp of pan juices into a saucepan for the gravy, then return the turkey to the oven.
At the end of the cooking time, transfer the turkey to a serving platter. Cover tightly with foil and leave to rest for 15-45 minutes.
Meanwhile, make the gravy. Heat the 6 tbsp of pan juices in the saucepan. Add the corn flour to 3 tbsps of water and stir until smooth. Whisk in the flour and cook for 3 minutes until golden.
Gradually whisk in the turkey or chicken stock and port, cooking until the gravy is no longer lumpy. Stir in the lingonberry preserve (or cranberry sauce) and mustard and simmer for 5 minutes. Then taste the gravy and season if necessary. Skim off the fat from the juices in the roasting tin, then add about 150ml/1⁄4 pint of the pan juices to the gravy. Heat through then transfer to a warmed gravy boat.
Carve the turkey and serve.
Recipe adapted from: Good Food