The day before process 200g butter, 2 garlic cloves and a handful of thyme, parsley, sage and rosemary in a food processor and season with sea salt and pepper. Rub under the turkey skin, all over the breast meat. Store the turkey in the fridge.
Rule of Thumb – roast the turkey 20 mins per kilo plus an extra 90 minutes
Baste every hour and check in the final 90 minutes with a meat thermometre into the tickest part of the thigh – it needs to reach 65C.
Rest the turkey, loosely under foil for up to 2 hours before serving
Only loosely fill your turkey cavity with stuffing. You can always add extra stock to the remaining stuffing to moisten lightly and cook in a generously buttered glass baking dish covered with buttered foil. Remove foil for final 20 minutes of cooking to ensure a crispy crust.
Classic Turkey Stuffing
Knob of butter
1 large onion, finely chopped
75g white breadcrumbs
Small bunch of sage leaves, finely chopped
Grated zest of ½ lemon
450g pork sausage meat
Whole Nutmeg, grated
sea salt and pepper
Melt the butter in a frying pan over a gentle heat, and soften the onion. Turn the heat up to medium, and add half the breadcrumbs. Fry until golden.
Mix the onion and toasted breadcrumbs with the rest of the crumbs, the sage and lemon zest, then add the sausage meat and mix well with your hands.
Sourdough, Fennel and Prosciutto Stuffing
1/2 kilo sourdough bread, crust trimmed, cut into 3/4-inch cubes
5 cups thinly sliced spring onions (or shallots)
3 medium fennel bulbs, trimmed, very coarsely chopped
1 tablespoon fennel seeds, coarsely ground
250g prosciutto, chopped
1 cup pine nuts, toasted
1/2 cup chopped fresh Italian parsley
1 tablespoon chopped fresh marjoram
1 1/2 teaspoons grated lemon peel
4 large eggs, beaten to blend
Preheat oven to 350°F. Divide bread between 2 large rimmed baking sheets. Bake until slightly dry, about 10 minutes. Cool completely. Transfer to large bowl. Melt butter in large skillet over high heat. Add onions and fennel bulbs and seeds; sauté until onions soften but fennel bulbs are still crisp-tender, about 8 minutes. Remove from heat. Mix in prosciutto, pine nuts, parsley, marjoram and lemon peel. Add fennel mixture to bread. Season with salt and pepper. Mix in eggs.