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Free Range Bronze Turkey
For the turkey, place the bird in a large meat dish. Stretch the skin away from the breast and start rubbing butter under the skin and all over the outside of the bird. Insert the quartered onion, the halved lemon, the bashed garlic cloves, the thyme and bay leaves into the cavity. Season all over with plenty of salt and pepper. Place in a preheated oven at 200C for 30 minutes then turn down to 170C for 2 hours for a larger bird. Once done (175C on a thermometer at the thickest point), it can then rest at room temperature on a serving dish for an hour before eating. If you feel it needs it, flash it back through a hot oven for 5-10 minutes before serving to reheat the surface.
For the veg, peel and chop the potatoes, and boil for 10-12 minutes. Drain, shake a little to fluff up the outsides. Set on an oven tray. Heat the duck fat until it’s melted and pour over the potatoes. Grind over salt and pepper.
Roll the stuffing mix into small balls and place on an oven tray with the pigs in blankets.
Peel and chop the parsnips in half. Drizzle over a squeeze of honey, salt and pepper. Place potatoes, parsnips, stuffing and pigs in blankets in the preheated oven for about 20 minutes at 200C. This can be done while the turkey is resting.
While the veg are roasting, cut the Brussels sprouts into quarters. Heat a tbsp olive oil over a medium-high heat in a frying pan and throw in the bacon lardons. Cook until golden. Add the quartered Brussels sprouts and stir fry for a few minutes.
For the gravy, pour the liquid from the meat dish into a jug. Wait till the fat rises to the top and skim off and discard (in the bin, not the sink). Pour the liquid into a small pan. Add stock if you need more liquid, and add any further liquid from the rested turkey. Heat and stir in the dissolved arrowroot to thicken. Remove from heat. Pour into a preheated jug. Carve the bird and serve!