Master the perfect Christmas turkey this festive period. This maple-glazed turkey is stuffed with festive fruit and cooked upside down, making the meat super moist and delicious.
Preheat the oven to gas 4, 180ºC, fan 160ºC. Arrange the carrots, leek and onions in a large roasting tin and pour over a glass of water.
Stud each clementine with the cloves, and then pop them inside the turkey cavity, along with the herbs. Leave the bird trussed. Rub a little butter all over the skin of the turkey, and then season generously with salt and pepper. Transfer the turkey, breast-side-down, to the roasting tin, sitting in on the veg. Cover with a large piece of kitchen foil.
Transfer the turkey to the oven and cook for 90 minutes. Remove from the oven and increase the temperature to gas 7, 220ºC, fan 200ºC. Discard the foil and carefully turn the turkey breast-side up.
Stir the maple syrup into the melted butter, and then brush all over the turkey. Return the bird to oven for a further 30 minutes, or until cooked through, basting it with the remaining maple-butter glaze every 10 minutes. To test if your turkey is ready, pierce the thickest part of the thigh with a skewer. If the juices run clear, the turkey is ready.
Remove the bird from the oven and cover with a sheet of tin foil and a couple of clean tea towels to help keep it insulated. Leave it to rest for up to 90 minutes, before carving. Serve with all the trimmings.
Recipe taken from the SORTED Food recipe collection.