Turkey platter

SERVES 10-12

This year I’ve used an old trick for cooking the Christmas turkey – an oven bag! It really is the best way to achieve a turkey that’s both moist and flavourful and, even better, this method results in an instant gravy!

3 tbsp flour

1 tsp sea salt, plus extra

½ tsp cracked black pepper

1 x XL oven bag

3.5- sized turkey – use a

good-quality bird

2 cups fresh breadcrumbs

¼ cup herbs (I used parsley and sage), finely chopped medium onion, grated 4 tbsp butter, melted

1 / cup red or white wine 3

2 cups greens, to serve

1 cup cherry tomatoes, halved Parsley, chopped, to garnish

1 Preheat oven to 180oC.

2 Mix the flour with salt and black pepper. Toss into the oven bag, shaking to distribute.

3 Pat the turkey dry inside and out. Season the cavity with more salt, then stuff with breadcrumbs, mixed herbs, grated onion and half of the butter. Brush the remaining butter over the skin of the turkey; sprinkle over some extra salt, then place it in the oven bag. Pour the wine into the bag. Secure it closed with a tie and pierce once to allow steam to escape, according to its instructions.

4 Cook until the timer pops or for 15-20 minutes per 500g of bird. Rest for 20 minutes before cutting away the bag, capturing the gravy that will have formed. 5 Carve and pull the turkey apart and arrange it on a large serving platter with the greens and stuffing. I like to remove the breasts and carve them into slices first, then remove the wings and legs. Garnish with cherry tomatoes and chopped parsley. Serve with gravy.