Maple mustard glazed turkey with bacon fat roasties

Method

• step 1

  Remove your turkey from the fridge 45 minutes before you’re ready to roast to bring it up to room temperature.

• step 2

  Heat the oven to 190°C, fan 170°C, gas 5. Place the turkey in a large roasting tray, breast side up and pat dry with kitchen paper. Rub all over with the oil and season the skin and cavity with sea salt. Fill the cavity with half the onion, celery, carrots, garlic and rosemary, then surround the bird with the remaining vegetables and herbs. Tie the legs together with string to truss, then cover with a tent of foil. Mix the maple syrup and mustard together until evenly combined and set aside for later.

• step 3

  Roast the turkey for 30-35 minutes per 1kg in the preheated oven, basting every 30 minutes. A 4.5kg turkey should take between 2 hours 15 minutes – 2 hours 40 minutes to roast. Remove the foil for the final 1 hour of cooking and brush the turkey with a third of the maple and mustard glaze, reglazing the bird every 20 minutes with the remaining glaze. Recover with foil if the turkey takes on too much colour. The turkey is cooked when the juices run clear, and it reaches 72°C on a meat thermometer when inserted in the thickest part of the bird. Cover with foil and leave to rest for a minimum of 30 minutes, or for up to 1 hour to allow the turkey meat to relax and retain its juices.

• step 4

  While the turkey rests, make your bacon fat roasties. Increase the oven temperature to 220°C, fan 200°C, gas 7.

• step 5

  Place the potatoes in a large pan of cold, salted water and bring to the boil. Cook for 8-10 minutes until starting to soften around the edges. Drain into a colander and leave to steam dry for 2 minutes before returning to the pan and shaking vigorously to create fluffy edges.

• step 6

  Meanwhile, heat the oil in a large frying pan over a medium heat. Add the lardons and fry for 10-15 minutes until crisp and golden. Strain the lardons through a sieve set over a large roasting tray. Set the lardons aside for later.

• step 7

  Place the roasting tin with the bacon fat in the oven and heat for 5 minutes. Add the potatoes, turning them in the fat until evenly coated, then roast for 40-45 minutes, turning every 15-20 minutes, until evenly golden. Toss the rosemary and lardons through the potatoes for the final 5 minutes of cooking. Season with a pinch of sea salt.

• step 8

  10 minutes before you’re ready to serve, transfer the turkey to a large platter, ready to carve. Place the turkey roasting tray with all the juices on the hob, or, if it is not flame or induction proof, scrape the contents of the tray into a large pan. Sprinkle over the flour and whisk over a medium heat, scraping the base of the tin to catch any caramelised ingredients, until you have a thick, lump-free paste. Gradually whisk in the stock and simmer for 5-6 minutes until thickened and piping hot. Strain the gravy through a sieve into a jug and season to taste.

• step 9

  Carve your turkey and serve with the gravy, roast potatoes and all your favourite festive sides.