Preheat the oven to 190C/gas 5/
fan 170C.Wash the turkey inside
and out and dry well with kitchen
paper. Season inside the bird with
salt and pepper.
Coarsely crush the peppercorns
with a pestle and mortar and add
the sea salt. Finely grate the lemon
rind on top and mix together.
Quarter the lemon and put inside
the body cavity along with a few
If you are stuffing the turkey, stuff
the neck end only, pushing it
towards the breast. Don’t overfill,
as the stuffing will expand on
cooking. Any leftover stuffing can
be shaped into walnut-sized balls
and cooked around the turkey for
the last half-hour.
Secure the neck end flap with
a small metal or wooden skewer.
Tie the turkey legs together with
kitchen string to give it a good
shape.Weigh the turkey and
calculate the cooking time at
18 minutes per 450g/1lb.
Set the turkey in a large roasting
tin. Brush liberally all over with
melted butter. Sprinkle the salt
and pepper mix evenly over the
breast and legs.
Cover the turkey loosely with
a large square of foil and roast for
the calculated cooking time, basting with the pan juices every hour. Half
an hour before the end of the
cooking time, remove the foil and
string.Re-tie the legs with a rasher
of bacon and arrange the rest in
a lattice over the breast. Place any
stuffing balls around the turkey.
Spoon or siphon off 6 tbsp of pan
juices into a saucepan for the gravy,
then return the turkey to the oven.
At the end of the cooking time,
transfer the turkey to a serving
platter. Cover tightly with foil and
leave to rest for 15-45 minutes.
Meanwhile, make the gravy. Heat the 6 tbsp of pan juices in the
in the flour and cook for 3 minutes
until golden. Gradually whisk in the
turkey or chicken stock and port,
cooking until the gravy is no longer
lumpy. Stir in the lingonberry
preserve (or cranberry sauce) and
mustard and simmer for 5 minutes.
Then taste the gravy and season if
necessary. Skim off the fat from the
juices in the roasting tin, then add
about 150ml/1?4 pint of the pan juices
to the gravy. Heat through then
transfer to a warmed gravy boat.
Carve the turkey and serve.