Ingredients

Method

• 1 x 6-8 kg free-range turkey
• 400 g apple and fresh sage stuffing
• sea salt and freshly ground black pepper, to taste
• 250 g butter, melted
• 200 g cranberry and port glaze port
• 1 x 4 kg oak-smoked roast gammon
• 400 g green or French beans
• 500 g Santa potatoes
• 1.5 litres sunflower oil

Method

Ingredients

To make the turkey:
Preheat the oven to 180ºC.
Spoon the stuffing (available from Woolworths) into the cavity of the turkey. Season with salt and pepper.
Place in a roasting pan that has a lid.
Drizzle with butter, cover and roast for about 3½ hours.
Remove the lid, baste with the glaze and brown under a preheated grill until golden. Remove and keep warm.
Use a large spoon to skim the fat off the liquid in the pan. Transfer the glaze to a small saucepan and simmer to reduce and thicken slightly.
Season to taste, add 60ml port to every 250ml (cup) of sauce and serve on the side.
To make the gammon:
Preheat the oven to 160ºC.
Wrap the gammon in foil and heat for 45 minutes. Alternatively, serve it at room temperature.
To make the French beans:
Top and tail the beans and steam or boil them until soft. Drain and serve warm.
To make the potatoes:
Boil the potatoes whole in lightly salted water until they start to soften. Drain and cool, then slice into 1½cm slices.
Use a potato or cookie cutter and cut star shapes from the potato slices. (Keep the leftover pieces for mashed potato.)
Heat all the sunflower oil in a deep pot until very hot and deep-fry the star potatoes just before serving.
Season with salt and pepper.