Onesie Christmas Dinner

When it comes to the Christmas dinner, the roast can either make or break your Christmas, that's why we're going to help you make the perfect Christmas roast - With a little help from 'Celebrate' Pippa Middleton. You will need; 100g butter, at room temperature zest of 1 orange 10 sprigs of thyme, 8 pickled, 2 left whole salt and freshly ground black pepper 1 x 4kg turkey at room temperature, giblets removed 3 bay leaves olive oil 1 quantity stuffing 1 glass of red wine, water or cider Preheat the oven to 220°c/gas 7. In a bowl mix the butter with the oramge zest and picked thyme leaves and season well. Starting from the neck end of the bird, gently push your fingers under the turkey's skin, on top of each breast, then smooth it out evenly and replace the skin. Quarter the zested orange and place it in the turkey cavity with the bay leaves and thyme sprigs. Drizzle the turkey with a little olive oil, rub it over the skin and season well. Place some stuffing in the neck of the bird. Roll the rest of the mixture into balls, place on a greased baking sheet and set aside. Put the prepared turkey into a large roasting tin, and add the red wine, water or cider around the base. Cover the roasting tin completely with foil, tucking it underneath to create a tent over the turkey. Cook the turkey for 30 minutes at 22o°c/gas 7, then turn the oven down to 180°c/gas 4 and cook for 35 minutes per kg (2 hours 20 minutes for a 4kg bird). Turn the oven up to 200°c/gas 6. Remove the foil and return the turkey to the oven for a further 30 minutes to crisp the skin. To test if the turkey is cooked through, pierce the fattest part of a thigh with a skewer. The juices should run clear. This test is essential as ovens vary. Alternatively, use a meat thermometer which should read at least 165°c. Rest the turkey, covered loosely with foil, for at least 20 minutes and up to an hour. That's the roast sorted, now time to relax in your onesie before it's time for the trimmings....