Neven Maguire's Roast Turkey with Lemon & Sage

INGREDIENTS

• 5kg Simply Better Heritage Bronze Free Range Fresh Irish Reared Turkey
• 2 tsp Simply Better Clogherhead Oriel Sea Salt
• 3 Lemons, plus extra to garnish
• 2 x 20g packets Fresh Sage
• 400ml Simply Better Albariño Nai E Señora
• 6 tbsp Simply Better Italian Extra Virgin Olive Oil
• 1 tub Simply Better Irish Made Poultry Gravy

DIRECTIONS

1. Preheat the oven to 190°C (375°F/Gas Mark 5). Season the turkey inside and out with salt, then sit on the trivet of the roasting tin. Pare the rind from the lemons, cut them in half and put both in the cavity with the sage, reserving a handful of leaves. Tie (Truss) the legs, if liked.
2. Pour the wine into the base of the tin and rub the turkey all over with the oil, then cover everything tightly with a single layer of tin foil. Calculate the cooking time according to packet instructions and roast until cooked through with no pink meat and the juices run clear. Or if you have a meat thermometer insert it into the thickest part of the leg it should read 75°F.
3. Turn the heat up to 220°C (450°F/Gas Mark 7). Pick the reserved sage leaves and mix in a small bowl with the remaining oil. Remove the turkey from the oven and pour over the sage mixture and roast for a final 10 minutes until crisp and golden brown. Cover with two clean tea towels and leave to rest for at least 20 minutes and up to 1 hour.
4. Char some extra lemons in a hot frying pan with a splash of oil to garnish and transfer to a warm platter.
5. Remove any excess fat from the cooking juices left in the tin with kitchen paper and then place directly on the hob and whisk in the gravy. Heat for 2-3 minutes until bubbling and thickened.
6. To carve, remove the legs and wings, dividing the legs into drumsticks and thighs, then cut off each whole breast. Cut into slices and arrange on a large platter.