Traditional Christmas Turkey

Roast Turkey:

• 1 Turkey, thawed (3kg)
• Salt and ground black pepper
• 1 onion, quartered
• 1 carrot, cut into chunks
• 1 celery stalk, cut into chunks
• 3 sprigs sage, plus 15ml (1 Tbsp) chopped leaves
• 3 sprigs thyme, plus 15ml (1 Tbsp) chopped leaves
• 180ml unsalted butter
• 10ml (2 tsp) paprika

Bacon Brussel Sprouts

• 200g Food Lover’s streaky bacon, diced
• 30ml (2 Tbsp) butter, salted
• ½ large onion, chopped
• 500g Brussels sprouts, halved
• Salt and ground black pepper

• Preheat the oven to 180°C. Pat the turkey dry with paper towels and rub inside and out with salt and pepper. Stuff the cavity with the onion, carrot, celery, sage and thyme sprigs. Tie the legs together with kitchen twine. Place the turkey onto a rack set in a large roasting pan, tucking the wings under the body.
• Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. Allow the paprika butter to cool slightly, then brush mixture all over the turkey. Transfer to the oven and roast for 1 hour.
• While the turkey is roasting, make the Brussels sprouts by cooking the bacon in a large skillet over medium-high heat until crispy. Move onto a paper towel-lined plate to drain. In same pan with bacon fat, melt the butter over high heat. Add onions and Brussels sprouts and cook, stirring occasionally, until sprouts are golden brown. Season with salt and pepper to taste, and toss bacon back into pan.
• After the turkey has roasted for 1 hour, baste with the pan juices. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 75°C – this will take about another two hours. Transfer the turkey to a cutting board and let it rest for 30 minutes before carving.