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Heat oven to 170C/150C fan/gas 3-4
and place the turkey in a large roasting
tin. Tuck 3 of the onion halves and the
lemon quarters into the cavity and
season. Cover with foil, make sure
there’s plenty of space between the
turkey and foil for the air to circulate
and seal the edges tightly so that no
steam escapes. Roast for 4 hrs.
Meanwhile, finely chop the remaining
onion half, and mix with the butter and
sage. Take the turkey out of the oven
and raise the temp to 200C/180C fan/
gas 6. Brush the sage and onion butter
all over the turkey and return to the
oven, uncovered, for 45 mins until
crisp and dark golden. If you’re making
the roasties, then
start them in the oven when the
turkey goes back in, uncovered.
Transfer the turkey to a warm serving
plate, cover loosely with foil and leave
to rest for 30 mins. Tip the juices out of
the pan into a bowl, leave for a moment
to settle, then scoop the buttery oil
from the surface into a separate bowl.
Spoon 2 tbsp of this oil back into the
tin and return to the heat.
Stir the flour into the tin using
a wooden spoon, scraping the residue
off the bottom of the tin as you go. Cook
for 2 mins, then stir in the Marsala or
Madeira and bring to the boil. Make the
reserved turkey juices up to 500ml using
hot chicken stock and pour into the
tin. Bring to the boil and simmer for
a few mins, then add cranberry jelly.
Keep warm until ready to serve.