The main event : Roast turkey (pictured above)

Serves 4-6

For the gravy

• 1 large whole turkey
• 180g unsalted butter
• 1 orange
• 1 dry vermouth

• 250g creme fraiche
• 1 lemon
• 1 pinch dried tarragon
• 0 black pepper

Step 1
Prepare your turkey the day before.

Step 2
Spoon your stuffing into the neck cavity of the bird.

Step 3
Cut a piece of muslin big enough to drape over the bird in a double layer.

Step 4
Melt the butter in a largish pan.

Step 5
Remove from the heat and dip the muslin in the butter until it has all been absorbed.

Step 6
Cool slightly, then put the bird in a roasting pan and lay a double layer of the butter-soaked muslin over it – but keep it well above the bottom of the pan.

Step 7
Leave it in a cool place until the next day.

Step 8
Preheat the oven to 170C/340F/gas mark 3½.

Step 9
Roast the turkey on a low shelf for 3-3 ¾ hours for a 3.5–6.5kg bird or 3 ¾-4 ½ hours for a 6.5–8kg bird.

Step 10
Around 45 minutes before the turkey is ready, remove the muslin, so the breast can brown more deeply, and pour a large glass of dry vermouth and the juice of one orange into the roasting pan.

Step 11
Discard the muslin.

Step 12
Transfer the turkey to a carving board, making sure every bit of juice goes back into the pan.

Step 13
Let the turkey rest for at least 10 minutes before carving.

Step 14
To make the sauce/gravy, simply stir 250–300ml creme fraiche, the juice of 1 lemon and some fresh or dried tarragon into the pan juices and bubble it up on top of the stove, stirring for about 2 minutes until it has thickened slightly.

Step 15
Season, if needed, with salt and black pepper.

Step 16
Pour into a gravy jug.