ROAST TURKEY

Introduced to Europe by the Spaniards, the turkey has become a national staple for many families at Christmas and the centrepiece of the lunch table.

- 

Having cooked literally hundreds over the past 30 years, I think I have come up with the definitive way of successfully preparing a juicy bird for your delicious festive feast. Oh, by the way, you also get wonderful turkey gravy this way as a bonus.5kg (10-12lb) bronze turkey, with giblets and the wishbone removed

2 large carrots, peeled

1 large onion, peeled

2 sticks of celery

●1 leek

2 bay leaves

1 organic chicken stock cube, Kallo are perfect (I don't work for them in case you're worried)

750ml dry white wine, roughly

300ml cold water

salt and freshly ground black pepper

55g melted butter

For the gravy, 4 tsp cornflour mixed with 8 tsp cold water, or

4 tbsp chicken gravy granules