Crowned turkey roast with all the trimmings

Method

1. Preheat the oven to 200ºC/Fan 180ºC.
2. Zest one of the oranges and cut 4–6 thin slices from the other, and juice the remainder. Loosen the turkey skin and place under it the slices of orange, the garlic, bay leaves and some of the thyme.
3. Transfer the turkey into a roasting tin. Add 100ml of water to tin and place in the oven to roast for 1 hour and 30 minutes. Cover with foil after about 45 minutes.
4. Meanwhile, pour the oil into a second roasting tin and warm in the oven for 2–3 minutes. Add the vegetables (excluding potatoes) and toss gently to coat with oil. Coat the new potatoes with cooking spray – about 2 sprays per potato and use your hands to coat completely – and add to the roasting tin with the other vegetables. Sprinkle over the remaining thyme and most of the orange zest. Season with black pepper and roast for 45 minutes (after the turkey has cooked for about 1 hour). Stir after 25 minutes.
5. Remove the turkey from the oven and check it’s cooked through by spiking the thickest part of meat and ensuring the juices run clear. Return to the oven for a further 10 minutes if needed and check again. Once cooked, transfer onto a carving board, re-cover with foil and allow to rest for at least 10 minutes.
6. Carefully pour the turkey cooking juices into a saucepan. Allow to settle and spoon as much of the fat layer off the top as possible. Add 300ml of cold water – or more if more gravy is needed. Warm over a medium heat. Crumble in the stock cube and bring to the boil. Reduce the heat to a simmer and stir in the cornflour paste. Simmer until the gravy has thickened.
7. Put the cranberries, orange juice and remaining zest into a small saucepan and warm over a medium-high heat until the juice starts to boil. Reduce the heat to a simmer and mash the cranberries. Once the cranberries have cooked down, remove from the heat and allow to cool.