Pre-heat the oven to 180°c / 160°c fan / gas mark 4.
Put the Lurpak® Slightly Salted Butter, lemon zest, sage and thyme in a bowl and season with salt and pepper. Beat with a fork until well combined and set aside.
Rub the herbed butter over the turkey breast and legs. Place the turkey on a rack and pour the stock into the roasting tray. Add the carrot, celery, garlic and rosemary to the stock. Place the turkey on top and cover with foil.
Roast in the oven for 2 hours, basting every 20 minutes. Remove the foil and cook the turkey for a further 1½ hours.
Check that the turkey is cooked by inserting a skewer or knife into the thickest part of the thigh. If the juices run clear, then the turkey is ready. If not, return the turkey to the oven and cook for a little longer. Or much easier, use a probe. The internal temperature should reach 70°c.
When the turkey is ready remove from the roasting tray and place on a serving dish. Cover lightly with foil and leave to rest for 30 minutes.
Meanwhile, make the gravy. Strain the juices from the roasting tray into a jug and skim off the fat. Add 2 tbsp. of the fat back into the roasting tray and add the flour. Cook over a low heat, beating with a wooden spoon for a couple of minutes until the paste is golden.
Slowly add the turkey juices, stock and wine stirring continuously until all the lumps have disappeared. Bring to the boil and simmer for 5 minutes until thickened. Stir in the cranberry jelly and cook for a further 2 minutes. If the gravy is too thick, add a little more stock.
When cooking turkey, the best way to just timings to allow about 20 minutes per 500g.
Remember to bring your turkey down to room temperature for 30 minutes before cooking. This will speed up the cooking process and make timings more accurate.
A probe is excellent for this sort of roasting.
To separate the fat and juices quickly, add an ice cube to the jug. This will encourage the fat to solidify quicker.
Pre heat the oven to 190ºC.
Peel the potatoes and cut into evenly sized pieces. Roughly 5cm. Put them in a large saucepan, cover with cold water and add a good pinch of salt. Bring to the boil then simmer.
Get a couple of wire racks ready on the side and a colander in the sink. After 10 minutes check the potatoes, when the edges look like they are breaking away the potatoes are ready.
Drain in the colander then shake to fluff up the potatoes. Carefully tip onto the wire racks to cool for at least 10 minutes.
Put the light olive oil and butter in a large roasting tin then into the oven. Once the fat is piping hot add the potatoes and garlic.
Add the rosemary after 45 minutes.
Roast for about an hour turning every 15 minutes until the potatoes are golden and crispy.
Season well with salt and pepper and serve.