Succulent roast turkey withlemon, garlic and herbs

Serves 8-10
Preparation time 30 minutes
Cooking time 3½ – 4 hours
Ingredients
For the stuffing
1 Budgens onion, peeled and finely chopped
1 tbsp Budgens vegetable oil
50g sundried tomatoes, roughly chopped
1 tbsp fresh rosemary, finely chopped
25g hazelnuts, roughly chopped
80g fresh white breadcrumbs
225g Budgens pork sausages, skin removed
1 Budgens medium free range egg, beaten
For the turkey
4.5-5kg turkey, oven-ready
2 lemons zested and 6 lemons halved
2 cloves of garlic and 6 halved garlic heads
25g pack each of Budgens fresh rosemary and thyme
200g salted butter For the gravy
1 tbsp Budgens flour
100ml white wine
600ml turkey or chicken stock (from cubes)
Method
1. Sweat the onion in the oil, until soft but not coloured. Remove from the heat and tip into a separate bowl with the sundried tomatoes, rosemary, hazelnuts and breadcrumbs and season
well. Add the sausage meat and enough beaten egg to bind together and roll the mixture into individual balls.
2. Pre-heat the oven to 200ºC non fan / 180ºC fan / gas mark 6. Wash the turkey and pat dry.
3. In a bowl, mix together the lemon zest, garlic, herbs and butter. Season well. Halve the zested lemons and place in the cavity of the turkey with the remaining herbs. Rub the herb butter over the top of the turkey and put in a large roasting tin. Cover loosely with foil and cook for 3-3½ hours until the juices run clear. Baste every 30 minutes. Remove the foil for the last 30 minutes to brown the bird and place the lemon and garlic halves around the turkey.

4. Remove the turkey and place on a serving platter
with the garlic and lemon. Cover loosely with foil and leave to rest for 30 minutes.
5. Put the stuffing into the oven for 15-20 minutes,
while the turkey is resting, or until cooked through.
6. To make the gravy, pour away excess fat and discard the onion. Put the tin over a medium heat and add the wine. Let the wine bubble for 2 minutes and then sprinkle the flour over. Stir for 3-4 minutes until thickened. Add the stock and bring to the boil. Simmer for 15 minutes.
Ingredients available at selected stores.

 Serves 8-10

Perfect with...
Berberana Carte d’Oro Rioja Reserva
A smooth and elegant Rioja with warm, ripe black fruits on the nose and a generous mouth-filling flavour balanced by a hint of vanilla from oak-aging.

Wainwright Ale
A light refreshing beer with soft fruit flavours
and a hint of sweetness.