Spicy Christmas Turkey
Turkey breast cooked with softened butter, chopped rosemary, minced garlic, lemon, bay leaves, shallots and wine.
- 50 g butter, softened
- 2 rosemary sprigs, leaves picked and finely chopped
- 1 turkey breast (around 1.5kg), skin on
- 3 garlic cloves, minced
- 1 lemon, halved
- 2 bay leaves
- 1 banana shallot, unpeeled, cut in half lengthways
- 125 ml white wine
- 1 red cabbage (about 300g), cut into wedges
- 250 ml good-quality chicken stock
- 1 tsp cornflour (optional)
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 2 tbsp hot sauce
- 1 tsp chili flakes
- 1 tsp ground black pepper
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["Take your turkey out of the fridge at least 1 hr before you cook it.","Heat oven to 200 C/180 C fan/ gas 6 and beat the butter with the rosemary, smoked paprika, cayenne pepper, and hot sauce.","Starting from the neck of the turkey, carefully push your fingers underneath the skin until you can get your whole hand between the skin and the breast meat.","Trying not to tear the skin as you go, spread the spicy butter mixture inside the pocket, squishing some into the crevice between different parts of the meat.","Mix the minced garlic with chili flakes and stuff inside the turkey cavity along with lemon and bay leaves, then season liberally all over with salt and black pepper.","Put the shallot in your roasting tin and put the turkey on top, breast-side up.","Roast for 45 mins, then give it a good baste, pour in the wine and nestle the cabbage wedges in the tin.","Return to the oven for another 25-30 mins – covered with foil if the turkey is looking too brown.","The juices should run clear when you pierce the thickest part, or a thermometer should read 75 C. If not done, carry on cooking for a further 5-10 mins.","Set aside the turkey on a board to rest for 20 mins, transferring the garlic and bay to the roasting tin for the gravy.","If you want crispy skin, don't cover the turkey.","Wrap the cabbage wedges in foil with a spoonful of the spicy turkey juices, season liberally and return to the bottom of the oven to carry on cooking while the turkey rests.","Spoon away most of the turkey fat, then put the tin on the hob over a medium heat.","Mash the veg with the back of a wooden spoon to extract as much flavour as possible, then pour in the stock and reduce the gravy by half.","If you want to thicken it, stir in the cornflour mixed with 1 tbsp water.","Once happy with the consistency, strain and keep warm until ready to eat."]
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