Christmas Roast Turkey Dinner

• Meanwhile, trim the carrot and halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
• Peel and grate the garlic (or use a garlic press).
• Pop the carrots onto one side of a large (lined) baking tray.
• Drizzle with oil, sprinkle over the thyme, season with salt and pepper then toss to coat.
• Spread out in a single layer. Roast on the middle shelf of the oven until tender, turning halfway, 25-30 mins.

• In a bowl, mix together 1 tbsp butter (per 2P), garlic, oregano, salt and pepper.
• Use the back of a spoon to spread the herby butter over the turkey.
• Lay the turkey onto the other side of the baking tray with the carrots.
• Pop back in the oven and roast until turkey is cooked through, 20-30 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.

• Meanwhile, trim the Brussels sprouts and halve through the root.
• When the potatoes have 10 mins left to cook, place a pan over medium heat with a drizzle of oil.
• Fry sprouts and bacon until starting to brown, 3-4 mins. Season with salt and pepper.
• Add a splash of water and cover.
• Cook until sprouts are tender, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat.

TIP: If you like, use the waiting time to do some washing up.

• Place a pot over high heat with the red wine jus and a knob of butter (per 2P). Bring to the boil.
• Add a splash of water to loosen if required. Season to taste with salt and pepper.
• Once the sprouts and bacon are cooked, remove the pan from the heat. Stir in the balsamic glaze and 1 tbsp of butter (per 2P) until melted. IMPORTANT: Cook lardons thoroughly.
• When the carrots are cooked, drizzle over the honey and toss to coat.