Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 15 Serves 6-8 with leftovers Prepare 20 minutes + resting Cook 2 hours 55 minutes (for a 5kg turkey) 1 medium free range turkey (about 5kg) 2 tsp fennel seeds 1 tsp black peppercorns 125g unsalted butter, softened 1 unwaxed lemon, zest, and halved 1 orange, scrubbed, zest, and halved 4 cloves garlic, crushed 6 sprigs rosemary 6 sprigs thyme 2 fresh bay leaves 1 carrot, halved 1 stick celery, cut into 3 1 onion, halved 500ml white wine 3 tbsp olive oil Rosemary, bay leaves, oranges and pomegranate to decorate (optional) 1 Remove the turkey from the fridge about 30 minutes before roasting, to let it come to room temperature. Calculate the cooking time at 35 minutes per kg (so 2 hours 55 minutes for a 5kg turkey). Put the bird in a large roasting tin and set aside. In a pestle and mortar or spice grinder, änely grind 1½ tbsp sea salt åakes , the fennel seeds and peppercorns, then set aside. In a bowl, mash together the butter, citrus zests and garlic, then set aside. Preheat the oven to 180ºC, gas mark 4. 2 Carefully push your ängers between the skin and breast meat of the turkey to create 2 pockets, then push in the åavoured butter, smoothing it down with your ängers. Sprinkle the fennel salt over the skin of the bird. Put the citrus halves and herbs into the cavity. Arrange the carrot, celery and onion around the bird, then pour in the wine. Cover the tin in a double layer of thick foil, making sure it is well sealed. Roast for the calculated cooking time, minus 20 minutes. For the änal 20 minutes, turn the oven up to 200ºC, gas mark 6, remove the foil from the turkey, drizzle the skin with a little olive oil and änish cooking, uncovered. 3 To test if the turkey is cooked, push a skewer or small knife into the thickest part of the thigh. The juices should run clear. If not, return to the oven for 10 minutes before checking again. Repeat until cooked through and no pink meat remains. Transfer the turkey to a warm serving platter and cover with a layer of foil and a few clean tea towels. Rest for 1 hour-1 hour 15 minutes before carving. To decorate, surround the turkey with fresh herbs such as rosemary and bay leaves, charred orange halves and jewelled chunks of pomegranate, if liked. Per serving (for 6) 2186kJ/525kcals/30g fat/ 14g saturated fat/4.2g carbs/3.3g sugars/1.2g äbre/ 45g protein/2.2g salt/gluten free Fennel & citrus roast turkey Treat yourself to this recipe on Christmas Day and you will be hankering after turkey all year round. The white wine makes the meat incredibly juicy but also lends a subtle acidity to balance all those fragrant herbs, which are inspired by those used in Italian porchetta. Amodern classic For a feast guaranteed to impress (but with minimal effort), freshly prepared and delivered to your door, take a look at the delicious range of Waitrose Entertaining centrepieces, desserts, party foods and more. Pick up a copy of the Christmas brochure in store now, or visit waitrose.com/entertaining. LET US ENTERTAIN YOU