Ingredients: The Turkey with Garlic Butter: 1 Turkey crown 3 tbsp Olive oil Salt and pepper to taste 150g Unsalted butter, softened 1 Lemon, zested and juiced 3 Garlic cloves, minced Fresh parsley (for garnish) The Sausage and Apricot Stuffing: 400g Sausage meat 100g Dried apricots, chopped 1 Onion, finely chopped 2 Garlic cloves, minced 1 Egg Fresh parsley, chopped Salt and pepper to taste The Roast Potatoes 1.5 kg Potatoes, peeled and chopped into chunks 3 tbsp Goose fat 4 Garlic cloves, smashed 2-3 sprigs Fresh rosemary Salt to taste For the Brussels Sprouts, Broccoli, and Bacon: 300g Brussels sprouts, trimmed and halved 200g Broccoli florets 100g Pancetta or bacon, chopped 1 tbsp Olive oil For the Honey Roasted Carrots and Parsnips: 4 Carrots, peeled and cut into batons 4 Parsnips, peeled and cut into batons 2 tbsp honey 1 tbsp Olive oil Fresh thyme Salt and pepper to taste For the Gravy: Turkey juices (from roasting) 1 tbsp Flour 250ml Chicken stock Salt and pepper to taste

Method:





The Ultimate Roast Dinner
Total Time: Approx. 3 hours
Oven Temp: 180°C / 350°F (Fan)
1. The Prep (T-minus 3 hours)
Vegetables: Peel and chop potatoes into chunks. Peel and cut carrots and parsnips into batons.
Stuffing: Sauté chopped onion and garlic until soft. In a bowl, mix the onion with sausage meat, chopped apricots, 1 beaten egg, and parsley. Press into a greased baking dish and refrigerate.
Pigs in Blankets: Wrap sausages in bacon and refrigerate.
Turkey: Mix softened butter with garlic, lemon zest, juice, and seasoning. Gently lift the turkey skin and spread half the butter underneath; rub the rest over the top.
2. The Roast Begins (T-minus 2 hours 20 mins)
Turkey: Place the turkey in the oven. Roast for 1.5 to 2 hours.
Potatoes: Place potatoes in a pot of salted cold water. Bring to a boil, simmer for 10 minutes, drain, and shake in the colander to roughen the edges. Let them steam dry.
3. The High-Heat Sides (T-minus 1 hour 40 mins)
Potatoes: Place goose fat in a roasting tray and heat in the oven until smoking. Carefully add the potatoes, rosemary, and smashed garlic. Toss to coat.
Honey Roots: Toss carrots and parsnips with olive oil, honey, and thyme. Place on a tray in the oven.
4. The Mid-Point Check (T-minus 1 hour)
Baste: Spoon the pan juices over the turkey.
Turn: Flip the potatoes and the honey-roasted roots.
Stuffing: Place the stuffing dish in the oven.
5. The Final Push (T-minus 45 mins)
Sausages: Place the pigs in blankets in the oven.
Temperature Check: Check the turkey with a meat thermometer; it is done when it reaches 75°C (165°F).
6. The Resting Window (T-minus 20 mins)
The Rest: Remove the turkey from the oven. Move it to a warm platter and cover tightly with foil. This is mandatory to let the juices redistribute.
Gravy: Place the turkey roasting tray directly on the stovetop. Stir in flour to make a paste (roux), then gradually whisk in chicken stock and any resting juices until thickened.
Green Veg: Fry bacon/pancetta in a large pan. Add halved Brussels sprouts and broccoli florets. Sauté for 8 minutes until tender-crisp.
7. Serving (T-0)
Remove all trays from the oven.
Carve the rested turkey.
Serve the sides family-style on large platters and pour the hot gravy over the meat.