Turkey with brown sugar and spice glaze and candied carrots

• turkey, ready to roast↗5-5½ kg kg
• butter↗50g g

  softened

• thyme↗small bunch of

  plus extra for serving

• bay leaf↗small bunch of

  plus extra for serving

• carrots↗8

  peeled and cut into large pieces

• star anise2

  ground in a mortar

• ground clove½ tsp tsp
• ground nutmeg↗1 tsp tsp
• ground ginger↗1 tsp tsp
• ground black pepper↗1 tsp tsp
• light muscovado sugar↗2 tsp tsp
• light muscovado sugar↗50g g

  light muscovado sugar

• maple syrup↗50g g
• melted butter↗50g g
• apple cider vinegar↗100ml ml

Step-by-step instructions

1. 1

   Combine all ingredients for the spice mix. For the dry rub, mix 2 tbsp sea salt with the sugar and half of the spice mix. Place the turkey in a roasting pan and carefully slide your fingers under the skin, starting at the neck, until you can run your hand along the breast. Rub the bird with the dry seasoning all over, inside and out, and also under the skin. Leave it in the pan skin‑side up and refrigerate for at least 1 hour, up to 2 days. If it does not touch other foods, leave it uncovered – this will dry the skin and make it crispier.

2. 2

   Place the remaining spice mix and basting ingredients in a saucepan and heat until the sugar melts, then set aside. Remove the turkey from the fridge an hour before cooking. Preheat the oven to 180 °C/160 °C fan/gas 4. Calculate cooking time at about 40 min per kg. This turkey should take about 3½ hours, plus 30‑45 min resting. Rub the turkey with butter and place herbs in the cavity. Lightly cover with foil and roast for the calculated time. After 30 min, baste with the spicy sauce, then baste every 30 min. One hour before the end, remove the foil. Add the carrots to the pan, stir to coat with juices, and continue cooking.

3. 3

   Check the turkey with a cooking thermometer – it should read 65 °C. Let it rest on a warm platter – it will stay warm for about 1 hour. Continue cooking the carrots until tender. Serve the turkey garnished with fresh bay leaves and thyme, with the carrots alongside.