Method

Preheat the oven to 180°C/360°F/Gas mark 4

Take the turkey out of the fridge a couple of hours before cooking and remove the giblets. If your turkey is trussed, it is best to remove the string before cooking.

Season the turkey with sea salt and black pepper, place some of the onion inside the cavity and put in a large roasting tin, breast side down, along with the giblets, bay leaf, onions, carrots, rosemary sprigs and the water.  Place in the preheated oven.

After an hour, turn the turkey over and roast until cooked (see below for suggested cooking times). To check the turkey is cooked, use a meat thermometer, you are looking to achieve a temperature of around 68 degrees before resting the bird, or the juices should run clear when the thickest part of the thigh is pierced with a skewer. Remove from the roasting tin and leave to one side to rest for at least half an hour before carving. Do not cover the bird. Strain the juices from the roasting tray through a sieve and leave in a separate pan ready to complete the Madeira gravy.

Using the same roasting tray, gently drizzle some olive oil on the shallots and roast in the oven for 15 minutes, add the grapes and season well with sea salt and the chopped rosemary, drizzle with more oil if needed and balsamic vinegar. Roast for a further 20 minutes, or until the grapes begin to soften and caramelize.

Serve the shallots and grapes around the turkey on a large wooden board or plate.

To make the gravy

skim off most of the fat from the roasting juice and make up with vegetable stock to 1 litre of liquid. Deglaze the roasting tray with the Madeira and strain into the saucepan along with the turkey and vegetable juices.

Mix the flour to a paste with a little cold water and balsamic vinegar and whisk into the mixture in the saucepan. Season with a little salt and pepper. Bring to the boil whisking all the time and allow to simmer for 20 minutes.

Whisk in the marmite and a knob of butter, check the seasoning and if the gravy is too thick, add a little more vegetable stock and serve immediately.

Oven Ready Weight Total Cooking Time

4kg 2 hours

5kg 2–2.5 hours

6kg 2.25–2.5 hours

7kg 2.5–2.75 hours

8kg 2.75–3 hours

9kg 3–3.25 hours

● Where applicable, remove the giblets and keep separately in a cool place.

● Remove the turkey from the fridge 2 hours before cooking, to allow it to reach room temperature.

● Do not stuff the main cavity, as this will stop the turkey cooking properly. Instead, You might like to place an apple or peeled onion in the cavity.

● We recommend that you do not use foil as this can prevent you achieving a lovely crispy skin.

● Place the bird breast side down in the roast tin and season with salt and pepper. For crowns keep the breast up. The oven should be preheated to 180ºc (160º fan) Gas 4/5. For an Aga, use closest to these temperatures. (See table for suggested cooking times). Place the giblets around the bird.

● Gravy always tastes better if the turkey giblets are used to make it.

● After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast

● It is very important not to overcook a turkey – many people do and are then disappointed when it is dry. Test with a fork on the inside of the thigh – when the juices run clear the bird is ready.

● After removing the turkey from the oven and before carving it, allow it to rest for 30-60 minutes. Do not cover.