Free-range Black Leg Turkey Recipe

Preheat and prepare

Preheat the oven to 180°C (fan) / 200°C / 400°F. Remove the turkey from the refrigerator 1 hour before roasting so it comes closer to room temperature. Pat the turkey dry inside and out with kitchen paper.

Herb butter

In a bowl, combine the softened butter, minced garlic, thyme leaves, chopped rosemary, lemon zest, 1 tbsp olive oil, 1 tbsp salt and 1 tsp black pepper. Mix until smooth. Loosen the turkey skin over the breasts with your fingers and spread about two-thirds of the herb butter under the skin, pressing it evenly over the breast meat. Rub the remaining butter all over the turkey skin and under the legs. Place the halved lemon and a few extra thyme sprigs inside the cavity.

Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the turkey breast-side up on a rack in a large roasting tin. Drizzle 2 tbsp olive oil over the bird and sprinkle the remaining 1 tbsp salt and 1 tsp black pepper over the skin.

Roasting time

Estimate roasting time at 20 minutes per 500 g plus an extra 20 minutes for a 5 kg turkey (approx. 220 minutes = 3 hours 40 minutes). Roast the turkey in the preheated oven, basting every 45 minutes with pan juices. Insert a meat thermometer into the thickest part of the thigh without touching the bone—the turkey is done when it reads 74°C (165°F). If the skin is browning too quickly, tent loosely with foil.

Resting

When cooked, transfer the turkey to a carving board, cover loosely with foil and rest for 30–40 minutes. Reserve the roasting juices and any browned bits in the tin for gravy.

Preheat a medium frying pan with 1 tbsp olive oil over medium heat. Add the finely chopped onion and diced celery and sweat gently until softened and translucent, about 6–8 minutes. Allow to cool slightly.

In a large bowl combine the pork sausage meat, cooled onion and celery, chopped dried apricots, sage, parsley, nutmeg, breadcrumbs, eggs, milk, salt and pepper. Mix with clean hands until evenly combined but not overworked. The mixture should be moist but able to hold shape; add a splash more milk if too dry.

Option A — Bake separately: Pack the stuffing into a buttered ovenproof dish and level the top. Dot with a little butter and cover with foil. Place in the oven during the last 60–75 minutes of the turkey roasting time (at 180°C) and bake until firm and golden on top, about 45–60 minutes uncovered at the end. Option B — Use in the cavity: Loosely fill the cavity with stuffing (do not overpack as the stuffing will expand). Note: if stuffing inside the bird, ensure the turkey reaches 74°C (165°F) at the thickest part of thigh and check an internal temperature of the stuffing reaches 74°C as well.

Preheat oven (if cooking separately) to 200°C / 400°F. Wrap each chipolata with a slice of streaky bacon and secure with cocktail sticks if needed. Place on a baking tray lined with parchment, seam-side down. Brush lightly with maple syrup or honey and sprinkle a little black pepper.

Roast pigs in blankets for 20–25 minutes until the bacon is crisp and sausages are cooked through, turning once halfway. If you prefer, cook them in the oven for the last 30 minutes of the turkey cooking time so they finish warm and glossy.

While the turkey is going into the oven, parboil the peeled and cut potatoes in salted water for 8–10 minutes until the edges are just tender. Drain thoroughly and shake the pot to roughen the surfaces (this helps create crisp edges).

In a large roasting tray, heat the duck fat or oil in the oven for 5 minutes until very hot. Add the drained potatoes in a single layer, sprinkle over the thyme sprigs, salt and pepper, and roast at 200°C for 45–60 minutes, turning every 20 minutes, until deep golden and crisp.

Preheat oven to 200°C / 400°F (or use the space in the oven while turkey rests or finishes). Toss carrots and parsnips with the butter (melted or in small knobs), honey, lemon juice, salt and pepper in a roasting tin so they are in a single layer.

Roast for 25–35 minutes, turning halfway, until tender and caramelized at the edges. If they are roasting alongside the turkey, put them in for the last 30 minutes of cooking.

Cranberry sauce

In a medium saucepan combine the cranberries, sugar, orange juice and zest, and cinnamon. Bring to a gentle boil over medium heat, stirring, then reduce heat and simmer for 10–12 minutes until most cranberries have burst and the sauce has thickened. Taste and adjust sweetness. Remove from heat and cool — sauce will thicken further as it cools.

Sprouts

Steam or boil the halved Brussels sprouts for 6–8 minutes until just tender. Drain well and heat butter or olive oil in a skillet over medium-high heat. Add the sprouts cut-side down and sauté for 3–4 minutes until lightly browned. Season with salt and pepper and toss with 3–4 tbsp of cranberry sauce (reserve extra to serve alongside).

After removing the turkey, pour the roasting tin juices into a fat separator or a measuring jug. Skim off excess fat, reserving about 2–3 tbsp in the tin. Place the tin over two burners on medium heat (or use a saucepan) and sprinkle the flour into the fat. Cook for 1–2 minutes, stirring to make a roux and scrape up browned bits from the tin.

Gradually whisk in the cold stock and red wine (if using), bringing to a simmer and stirring continuously until smooth and slightly thickened, 6–8 minutes. Taste and season with salt and pepper. If too thin, simmer gently to reduce; if too thick, thin with a little more stock. Strain through a sieve into a gravy jug if you prefer a smooth gravy.

Carve the rested turkey: remove legs and thighs, then slice the breast meat against the grain. Arrange on a warm platter with the pork & apricot stuffing, pigs in blankets, thyme roast potatoes, honey-glazed carrots & parsnips and Brussels sprouts. Serve cranberry sauce and gravy on the side.