1x 4kg turkey
1 pint cider mixed with 100grms of brown
sugar - boiled and then chilled
Half-cooked and skin-on small potatoes - at least six per person
4 baking apples - quarter-cored and steeped in iced water with a splash of apple juice
6 leeks - washed and cut into two-inch pieces
1 head of peeled and finely chopped celery
120ml chicken stock
Place turkey on wire rack in a large roasting tray, brush with the cider syrup. Put into a pre-heated oven 180c for 20 minutes per pound (450grms). Always give an extra 20 minutes for cooking and turn oven down after 40 minutes to 160oc. Insert a temperature gauge to be safe and happy it’s cooked. Place apples, celery in baking dish and leeks with cream and stock in oven covered for 40 minutes then 10 minutes uncovered. Line a baking sheet with greaseproof paper, toss the potatoes with a little veggie oil and sea salt. Place in oven until golden and crispy.
Place all the cooked veggies in a big dish - carve turkey at the table and garnish with lots of watercress. To be extra sure the turkey is cooked insert a skewer or tip sllghtly to check juices run clear.
To make a delicious gravy, strain cooking juices into a saucepan, thicken slightly with two teaspoons of cornflour, heat and serve.