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  • TurkeyrecipeTotal Recipe Time: 3hrs or 3hrs 50 mins
  • Serves 8 people

INGREDIENTS

  • 5-5½ kg/11-12lb oven-ready turkey, neck and giblets removed and saved
  • 1 onion, halved
  • For the salt mix
  • 5 bay leaves, crumbled if dry, torn if fresh
  • 1 tbsp fresh thyme leaf, plus extra for scattering
  • 1 tsp black peppercorn
  • 85g/ 3oz coarse sea salt
  • zest 1 orange, plus extra for scattering
  • For the clementine & bay butter
  • 100g/ 4oz butter, softened
  • zest and juice 1 clementine
  • splash of sherry
  • large thyme sprig, leaves picked
  • 2 bay leaves
  • On-the-day gravy
  • 4 tbsp flour
  • 250ml/ 9fl oz dry sherry

INSTRUCTIONS 

  • Up to two days before, salt the turkey. If you have a spice grinder or minichopper, tip in all the ingredients for the salt mix and grind to make a wet salt. If you are using a pestle and mortar, grind the herbs and pepper together, then add the salt and orange zest, and grind well again. Set aside. Carefully rinse the turkey and pat dry with kitchen paper. Sit the turkey in its roasting tin and use the salt mix to season the turkey generously all over. Put the turkey breast-side up in the tin, cover with cling film and leave in the fridge for up to 2 days. (This can be done a day ahead but the longer you leave it, the more the flavour of the salt rub will permeate the bird.)
  • To make the clementine & bay butter, mash all the ingredients together in a bowl with some seasoning and set aside. Can be made 2 days ahead or frozen for up to a month.Remove the turkey from the fridge 1 hr before you want to cook it and rinse off all the salt really well. Pat it dry, rinse out the roasting tin, then sit the turkey back in the tin and leave at room temperature for about 1 hr, uncovered.
  • Heat oven to 180C/160C fan/gas 4. Calculate a cooking time of 40 mins per kg for the first 4kg of the turkey, then 45 mins for every kg after that. Rub the turkey all over with most of the butter – no need to season. If you haven't used the neck for the Make-ahead gravy (see 'goes well with'), then add the neck to the tin with the onion. Cover the tin loosely with foil and roast for the calculated cooking time. For the final 30 mins, remove the foil, baste the turkey, scatter with the reserved thyme and orange zest, and increase the oven temp to 200C/180C fan/gas 6. (Now is the time to pop in the stuffings and roast potatoes, if you are doing them.)
  • When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered loosely with foil and a tea towel.
  • If you've made our Make-ahead gravy (see 'goes well with'), you can add the roasting juices to that. To make your gravy fresh, pour off most of the fat but leave the juices in the tin and put it on a low heat. Stir in the flour to a paste. Pour in the sherry and sizzle for 1 min, then gradually add 850ml water and simmer until you have a thick gravy – make sure to scrape up the sides of the tin to release any bits. Sieve the gravy into a saucepan and reheat to serve – the gravy probably won't need extra seasoning as the turkey juices will be salty enough. 
  • Total Recipe Time: 30 mins
  • Cooking time 20 mins
  • Makes 12 sausages

INGREDIENTS

  • drizzle of sunflower oil
  • 12 sturdy rosemary sprigs, each about 10cm long
  • 6 rashers streaky bacon
  • 36 cocktail sausages
  • 2 tbsp maple syrup

INSTRUCTIONS 

  • Heat oven to 200C/180C fan/gas 6. Grease a large baking tray with a little oil.
  • To prepare your skewers, remove most of the leaves from each rosemary sprig, keeping a few leaves at the end. Sharpen the other end to a point by cutting it at an angle. 
  • Stretch the bacon by placing it on a chopping board and running the back of a knife along the length. Cut each piece in half across the middle.
  • Thread 3 sausages onto each skewer, weaving a piece of bacon around them as you do.
  • Arrange the skewers on the baking tray and bake for 20 mins. Turn them, brush with maple syrup and return to the oven for 10 mins more until really sticky. 
  • Preparation Time 30 minsmeatballs
  • Total Recipe Time: 3 hrs
  • Makes 60 meatballs

INGREDIENTS

  • 1 egg
  • 1/2 cup seasoned fine dry bread crumbs
  • 1/2 cup dried cranberries, snipped, or golden raisins, snipped
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves or allspice
  • 2 pounds uncooked ground chicken or turkey
  • Nonstick cooking spray
  • 1 16 ounce can jellied cranberry sauce
  • 1 cup bottled barbecue sauce

INSTRUCTIONS 

Preheat oven to 350 degrees F. For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, and cloves or allspice. Add ground chicken or turkey; mix well. Shape into 60 meatballs.
Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan.
Bake for 15 to 18 minutes or until done (165 degrees F).*
Meanwhile, in a 3-1/2- to 4-quart slow cooker, stir together cranberry sauce and barbecue sauce. Add cooked meatballs, stirring gently to coat. Cover and cook on low-heat setting for 2 to 3 hours or on high-heat setting for 1 to 1-1/2 hours. (Meatballs may be kept warm on low-heat setting for up to 1 hour more.)
Serve with toothpicks.
Makes 60 meatballs.

NOTES

Prepare meatballs as directed through step 2. Cover and chill for up to 24 hours. Continue as directed in steps 3 and 4, using the maximum timings to bake and to heat in slow cooker.

The internal color of a meatball is not a reliable doneness indicator. A poultry meatball cooked to 165 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of meatball

  • Honey HamTotal Recipe Time: 3hrs 30mins
  • Makes 12 servings

INGREDIENTS

  • 4-5kg/9-11lb raw smoked ham on the bone
  • 90g/3oz soft brown sugar
  • 6 tbsp wholegrain mustard
  • dark rye bread, sweet sliced pickles and bay leaves, to serve

INSTRUCTIONS 

  • Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
  • Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
  • Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
  • Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).