Turkey Delight

What would the festive season be without turkey? With our six no-waste recipes, we’ve made sure this annual treat will tantalise the family for days

ROAST TURKEY WITH HERB AND GARLIC BUTTER

Serves 8 EASY 4 hrs 30 mins

WHAT YOU NEED ROAST TURKEY

1 whole turkey, wing tips removed salt, to taste

1 onion, peeled and cut into wedges small handful each fresh thyme and rosemary sprigs small handful fresh sage leaves

1 head garlic, halved

100g butter, melted

HERB AND GARLIC BUTTER

handful fresh chives, chopped

handful fresh flat-leaf

parsley, chopped

120g butter, melted salt, to taste

1 garlic clove, peeled and minced

HOW TO DO IT

1 Position the oven rack on the lower third of the oven. Preheat to 220°C. Pat the turkey dry with kitchen paper and generously season the cavity with salt. Stuff the cavity with the onion, thyme, rosemary, sage and halved head of garlic. Tie the legs together with kitchen string.

2 Transfer the turkey to a roasting dish, brush the 100g melted butter all over, then season the outside generously with salt. Place in the preheated oven and immediately reduce the heat to 180°C.

3 Roast, basting every 45 minutes with the juices in the dish, until the juices run clear when you cut between the leg and thigh, 3 – 4 hours.

4 Cover the cooked turkey with foil and allow to rest for 20 minutes before carving.

5 For the herb and garlic butter, combine the chives, parsley, 120g melted butter, salt and minced garlic in a small mixing bowl. Drizzle over the turkey and serve immediately.

TURKEY CROWN WITH PORK AND CRANBERRY STUFFING

Ask your butcher to debone a turkey for you, keeping the wings on but removing the legs. Freeze the turkey legs to make the maple, sage and Sherry turkey legs with butter bean and fennel mash (see recipe on facing page) at a later date.

Serves 4 – 6 A LITTLE EFFORT 2 hrs

WHAT YOU NEED STUFFING