Impressive mäin courses

From the classic roast turkey to a magnificent rib of beef, we have lots of choices for your festive mains this year, including vegetarian options

Roast turkey & gravy

• Serves 8-10 • Prep 30 mins plus 12 hrs brining and resting Cook 2 hrs 5 mins

5-6kg oven-ready turkey with the neck, chopped, and giblets included

2 tbsp sea salt

150g butter

3 garlic cloves, finely grated large handful of parsley and thyme, leaves picked and chopped, stalks reserved, plus extra to serve (optional)

2 lemons, both halved, 1 juiced

1 onion, roughly chopped

2 carrots, roughly chopped rosemary sprigs and bay leaves

FOR THE GRAVY

2 tbsp plain flour

1 tbsp soy sauce

1 tsp yeast extract

large glass of red wine (about 200ml) 500ml chicken or turkey stock

1 Up to 48 hrs and at least 12 hrs before cooking, loosen the turkey breast skin so you can get your hands under it. Season all over, including under the skin, with the sea salt. Put breast-side up in a large flameproof roasting tin. Leave uncovered in the fridge.

2 Remove from the fridge at least 1 hr before cooking. Heat the oven to 240C/220C fan/ gas 9. Melt the butter in a pan over a low heat, then add the garlic, chopped herbs and lemon juice. Sizzle for 1 min, then set aside to cool a little. Remove the turkey from the tin and scatter in the onion, carrots, turkey neck and giblets. Put a roasting rack over the tray and sit the turkey on top. Stuff the squeezed and unsqueezed lemons into the turkey cavity with the herb stalks, rosemary sprigs and bay. Lift the skin and spoon 4 tbsp garlicky herb butter underneath, then massage to spread out. Brush most of the remaining butter over the bird, reserving about 2 tbsp. Tie the wings and legs together.