This Christmas I am back to the traditional way of cooking turkey. I was delighted with the reaction I got to the Christmas special again this year. I am glad people enjoyed it and picked up a few tips. A large piece of muslin makes all the difference to cooking the turkey. It keeps the butter moist and it is just the best way to roast a turkey. If you have never done it this way before, it is a good idea to do a practice run before Christmas with a full roast chicken. It will be delicious. On Christmas day, if you want to be sure that your turkey is cooked, invest in a meat thermometer and push it into the thickest part of one of the thighs. This will then clearly show you when the turkey is cooked, leaving no doubt in your mind.

Roast potatoes make the Christmas meal. I recently did a demo at the Country Crest farm shop in Lusk and they have great potatoes and are well-known for them. You can jazz it up a bit with the parmesan and truffle oil. I have been using the Donegal Rapeseed Truffle oil and I love it. It is also very tasty with risotto.

Don’t boil your potatoes to the point of disintegration. There is no need. Do add some of the peelings to the pan when parboiling as it does improve the flavour. Toss the potatoes gently while draining to rough up the edges, rather than going to the bother of scraping them with a fork. All you really need is hot fat and an even hotter oven. This recipe also works for 900g of parsnips – simply blanch for three minutes instead, and cook for about 45 minutes.

Enjoy the big day.

Roast Turkey with Chestnut & Dried Cranberry Stuffing

Serves 10-12

6kg (12lb) oven-ready turkey, at room temperature (preferably free-range)

175g (6oz) butter, at room temperature

4 rindless streaky bacon rashers

150g (5oz) ready-to-eat pitted prunes

450g (1oz) cocktail sausages

1 tbsp plain flour

3 tbsp madeira

600ml (1 pint) turkey or chicken stock

For the stuffing:

75g (3oz) butter

1 large onion, diced

175g (6oz) fresh white breadcrumbs

200g (7oz) canned or vacuum-packed chestnuts, chopped

1 tbsp chopped fresh parsley

2 tsp chopped fresh sage

50g (2oz) dried cranberries, finely chopped

Salt and freshly ground black pepper

Small bunch fresh herbs, to garnish (to include parsley, sage and bay leaves)

1 Preheat the oven to 190oC (375oF/, gas mark five). To make the stuffing, melt the butter in a frying pan and add the onion, then cook for a few minutes until softened but not coloured. Place the breadcrumbs in a bowl and tip in the onion and butter mixture, chestnuts, parsley, sage and cranberries. Mix well to combine and season to taste.

2 To stuff the turkey, start at the neck end where you’ll find a flap of loose skin. Gently loosen this away from the breast and you’ll be able to make a triangular pocket. Pack the stuffing inside as far as you can go and make a neat round shape on the outside, then tuck the neck flap under the turkey and secure it with a small skewer.

3 Cut bacon into small strips and use to wrap prunes. Arrange on a plate with the cocktail sausages, cover with cling film and chill until needed. Turn the turkey breast-side up and tie the top of the drumsticks with string. Melt the butter and soak the muslin in it, then season the turkey and wrap the muslin over the turkey. Weigh the turkey to calculate the required cooking time, allowing 20 minutes per 450g (1lb) plus 20 minutes extra – this size turkey should take about four hours and 20 minutes.

4 Put the turkey in a large roasting tin. Baste every 30 minutes – it is important to do this quickly so as to not let the turkey cool down, as this could alter the cooking time. Add the bacon-wrapped prunes and cocktail sausages to the turkey for the last 30 minutes and allow to finish cooking.

5 Remove the muslin 15 minutes before the end of roasting and baste again – the turkey should be a rich, dark brown colour. To be sure it’s cooked, insert a fine skewer into the thickest part of the thigh: the juices should run clear, but if they are still pink, return the turkey to the oven and check again every 15 minutes until you are happy that the turkey is cooked right the way through. Remove from the oven and transfer to a serving platter, surround with the bacon-wrapped prunes and cocktail sausages. Cover with foil and leave to rest in a warm place for 10 minutes or up to 30 minutes is fine.

6 Place the roasting tin directly on the hob over a gentle heat and skim any excess fat from the cooking juices. Stir the flour into the tin’s residue. Cook on the hob for a minute or two, stirring until golden.

7 Pour in the madeira, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil and let it bubble for about 10 minutes until reduced and thickened, stirring occasionally. Season to taste.

8 To serve, garnish the turkey with the bunch of herbs in the neck cavity and bring to the table. Carve into slices and arrange on warmed serving plates with some of the gravy, the roast potatoes, vegetables and all of the trimmings.

Turkey Stock

Ask your butcher for the giblets with your turkey as they make excellent stock. I always soak mine in cold water overnight to remove any impurities. Place them in a pan with a chopped carrot and onion, six whole peppercorns, two bay leaves and a sprig to thyme. Pour in two pints (1.2 litres) of water and bring to the boil, then reduce the heat and simmer for 45 minutes. Strain and use as required.

Golden Crunch Roast Potatoes

Serves 10-12

2.4kg floury potatoes,

Jar of goose fat or about 6 tbsp Donegal Rapeseed Oil

Sea salt

1 Preheat the oven to 190oC(375oF/ gas mark five). Wash and peel the potatoes, reserving the peel. Cut them in half or quarters, depending on their size. Put them in a large pan of salted boiling water, along with the peel – it’s easiest if you can put this in a muslin-infusing bag. Parboil for eight minutes.

2 Meanwhile, put four tablespoons of goose fat, or six tablespoons rapeseed oil in a large roasting tin and put it into the oven to heat. Drain the potatoes and discard the peel, then put them back in the pan and shake gently to rough up the edges. Take the roasting tin out of the oven and put on the hob over a gentle heat. Put the potatoes in one by one – they should sizzle as they hit the pan – and baste all over. Season.

3 Roast for an hour until golden and crunchy, keeping an eye on them and basting with more fat if they begin to look dry. Serve immediately as these do not appreciate hanging around.

4 For a really decadent twist once the roast potatoes are cooked, sprinkle with a couple of teaspoons of your Donegal Rapeseed truffle oil and then scatter over freshly grated parmesan.CL