Barney's maple-mustard glazed turkey with bacon fat roasties

Method

Step 1

Remove the turkey from the fridge 45 mins before you're ready to roast, to bring it up to room temperature.

Step 2

Heat the oven to 190C/170C fan/gas 5. Put the turkey in a large roasting tin, breast-side up, and pat dry with kitchen paper. Rub all over with the oil and season the skin and cavity with sea salt. Fill the cavity with half the onion, celery, carrots, garlic and rosemary, then add the remaining vegetables and herbs to the tin. Tie the legs together with string, then cover loosely with foil. Mix the maple syrup and mustard until evenly combined and set aside.

Step 3

Roast the turkey for 30-35 mins per 1kg, basting every 30 mins. (A 4.5kg turkey should take between 2 hrs 15-40 mins to roast.) Remove the foil for the final 1 hr of cooking and brush the turkey with a third of the maple and mustard glaze, reglazing every 20 mins - recover with foil if the turkey takes on too much colour. The turkey is cooked when the juices run clear and a meat thermometer inserted in the thickest part of the bird reaches 72C. Cover with foil and leave to rest for at least 30 mins or up to 1 hr, to allow the meat to relax and retain its juices.

Step 4

While the turkey rests, make the bacon fat roasties. Increase the oven to 220C/200C fan/gas 7, then put the potatoes in a large pan of cold, salted water and bring to the boil. Cook for 8-10 mins until starting to soften around the edges. Drain into a colander and leave to steam-dry for 2 mins before returning to the pan and shaking vigorously to create fluffy edges.

Step 5

Meanwhile, heat the oil in a large frying pan over a medium heat and fry the lardons for 10-15 mins until crisp and golden. Over a large roasting tin, strain the lardons through a sieve, then set aside for later.

Step 6

Put the tin with the bacon fat in the oven and heat for 5 mins. Add the potatoes, turning them in the fat until evenly coated, then roast for 40-45 mins, turning every 15-20 mins, until evenly golden. Toss the rosemary and lardons through the potatoes for the final 5 mins of cooking. Season with a pinch of sea salt.

Step 7

About 10 mins before you're ready to serve, transfer the turkey to a large platter, ready to carve. Place the turkey roasting tray with all the juices on the hob, or, if it's not flame- or induction-proof, scrape the contents of the tray into a large pan. Sprinkle the flour in and whisk over a medium heat, scraping the base of the tin to catch any caramelised ingredients, until you have a thick, lump-free paste. Gradually whisk in the stock and simmer for 5-6 mins, until thickened and piping hot. Strain the gravy through a sieve into a jug, then season to taste.

Step 8

Carve the turkey and serve with the gravy, roast potatoes - sprinkled with a little extra rosemary - and all your favourite festive sides.

Share