Christmas turkey

• butter↗100g g

  soft

• rosemary↗3

  sprigs, leaves removed and finely chopped

• turkey↗1

  (about 4kg, but no more), partially trussed

• head of garlic↗1
• lemon↗1

  cut in half

• bay leaf↗2
• banana shallots↗2large

  unpeeled, cut lengthwise in half

• white wine↗250ml ml
• red cabbage↗1

  (about 900g), cut into 6 pieces

• quality chicken stock↗500ml ml
• cornstarch1 tsp tsp

  (optional)

Step-by-step instructions

1. 1

   Remove the turkey from the refrigerator at least 1 hour before cooking. Preheat the oven to 200°C/180°C with convection/gas 6 and beat the butter with rosemary. Starting at the turkey's neck, gently slide your fingers under the skin until you can insert your whole hand between the skin and the breast meat. Try not to tear the skin, distribute the butter into the pocket, pressing a little into the gap between the thigh and the breast.

2. 2

   Place the garlic, lemon and bay leaves inside the turkey, then generously season the whole surface. Put the shallots in the largest fire‑proof roasting pan and place the turkey on top, breast side up. Roast for 1 hour, then baste well, pour in the wine and spread the cabbage pieces in the pan (or under the turkey if they don’t fit). Return to the oven for another 30 minutes – cover with foil if the turkey browns too much. The juices should be clear when you pierce the thickest part of the thigh, or a thermometer should read 75°C. If not done, cook another 5‑10 minutes.

3. 3

   Set the turkey on a board to rest for 1 hour, moving the garlic and bay leaf to the pan for the sauce. If you want a crisp skin, do not cover the turkey. Wrap the cabbage pieces in two foil packets, add a spoon of turkey juices, season generously and return to the lower part of the oven to continue cooking while the turkey rests.

4. 4

   Drain most of the turkey fat, then place the pan on the stove over medium heat. Mash the vegetables with the back of a wooden spoon to extract as much flavor as possible, then add the broth and reduce the sauce by half. If you want to thicken, add the corn starch dissolved in 1 tbsp water. When the desired consistency is reached, strain and keep warm for serving.