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You don't have to feel guilty about overindulging this festive season – we've got your Christmas feast sorted, from start to finish

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ROASTED GARLIC & HERB TURKEY

PREP 30 MINS (+ OPTIONAL OVERNIGHT CHILLING & 20 MINS RESTING) COOK 2 HOURS

SERVES 8 (AS PART OF A MAIN, WITH LEFTOVERS FOR 1)

1 large garlic bulb

1 tsp olive oil

Small pinch smoked paprika

Small bunch thyme, plus extra sprigs, to serve

50g light margarine

Handful flat-leaf parsley leaves, finely chopped

Zest and juice 1/2 lemon (reserve lemon after juicing)

2-2.5kg turkey buffe

1 Preheat oven to 160°C (fan-forced). Cut the top off the garlic bulb, exposing the tops of the cloves. Put on a small square of foil and drizzle with the olive oil. Season with the paprika and lay a thyme sprig on top. Sprinkle with freshly ground black pepper. Scrunch up the foil to enclose the bulb and roast on a baking tray for 25-30 minutes or until soft when pressed. Set aside to cool for a few minutes before removing the foil and papery skin from the bulb. Strip the leaves from the remaining thyme sprigs (reserving the stems) and tip into a bowl. Squeeze in the roasted garlic cloves and add the margarine, parsley, lemon zest and juice. Season well with freshly ground black pepper. Mash everything together to combine.

2 Scatter the reserved thyme stems and the juiced lemon half into the base of a roasting tin. Place the turkey on top, cavity-side down. Season with freshly ground black pepper. Cover and put in the fridge for up to 24 hours.