It's a celebration

Turkey is the main event, bookended by refreshing watermelon to start and raspberries to finish, with sourdough stuffings and a potato pie in between.

- JULIE BIUSO

MENU

• Watermelon nibbles
• Roast turkey with cherry gingerbread stuffing
• Rustic potato pie
• Tumble of roasted pumpkin, sweet corn & chargrilled peppers
• Raspberry & limoncello torte

The secret to a juicy, tender turkey is to keep it moist during cooking and to brown it for appearance at the end. Big turkeys are frightening beasts to manoeuvre in and out of the oven. I recommend a smaller bird with lots of accompanying dishes. This menu will serve 8-10. I've given a vegetarian option - a creamy potato pie - which can be the star of its own show, especially when served with asparagus and a good salad. To start, nothing much is needed, but a slice or two of luscious watermelon or rock melon, a curl of prosciutto or pancetta and a crumble of feta looks festive, and will keep everyone out of the kitchen! Have a great Christmas.

ROAST TURKEY WITH CHERRY GINGERBREAD STUFFING

Serves 8

Order your turkey in advance. If it is frozen, calculate plenty of time for thawing (about 60 hours, refrigerated). Put it in a deep dish or container, cover with plastic wrap and put it in the bottom of the fridge to ensure any juices are contained and do not drip onto other foodstuffs. If the turkey comes in a plastic bag with an absorbency pad, leave it in the bag, but put it in a container in case there are holes in the bag.

Make the stuffings (see next page) and cool (these can be made 2-3 days ahead).

Ensure the oven rack is at the right height to fit the turkey. Preheat oven to 170°C.