Christmas Turkey

5.4kgs (12lb) oven-ready free range turkey
1 onion, quartered
6 Schwartz Whole Cloves
2 Schwartz Bay Leaves
1 lemon halved
50g (2oz) butter, softened
Schwartz Black Peppercorns Mill
450g (1lb) streaky bacon
900g (2lbs) potatoes, peeled and quartered
900g (2lb) parsnips, peeled and quartered
100g (4oz) duck fat or oil

16 chipolata sausages

STEP 1

Pre-heat the oven to180°C, 350°F, Gas 4. Rinse the inside of the turkey, drain and wipe with kitchen paper.



STEP 2

Prepare the stuffing recipe of your choice and push into the neck end. Secure the skin under the bird with a metal skewer or a cocktail stick. Take the onion and stud with the cloves. Push into the turkey cavity with the Bay Leaves and lemon.



STEP 3

Place the turkey in a large roasting tin. Rub the butter all over the turkey, season with Pepper and then cover with 8 bacon rashers. Loosely cover with foil. Cook for 4 hours. Remove the foil. Increase the oven temperature to 200°C, 400°F, Gas 6 and cook for 30 minutes. Meanwhile, par boil the potatoes and parsnips for 10 minutes. Melt the fat in a large roasting tin. Drain the vegetables and add to the pan, shake and season well. Roast for approximately 1 hour.



STEP 4

Remove the turkey from the oven and pierce the thickest part with a skewer, if the juices run clear then the bird is cooked. Remove from the oven and cover with foil and tea towels to keep warm. Allow the turkey to rest for 30 minutes or more, making it easier to carve.



STEP 5

Meanwhile, using the back of a knife, stretch the remaining bacon until it has doubled in length. Wrap the bacon around the sausages and cook for 30 minutes. Serve with the vegetables of your choice and lashing of gravy.