Pre-heat the oven to 220°C / 425°F /gas mark 7. Add a thin layer of vegetable oil to the roasting tin and place in the oven. Peel and chop the potatoes into pieces 3cm x 3cm. Place the potatoes in a pan of lightly salted water and bring to a boil. Simmer for 8 - 9 minutes.
6 tablespoon vegetable oil, 500 g potatoes
Rub butter over both sides of the turkey. Sprinkle with a little salt and orange zest or herbs.
400 g turkey breast or fillet, 25 g butter, 1 orange
Place the carrots and parsnips in a pan of cold water and bring to a boil. Simmer for 5 minutes.
150 g carrots, 150 g parsnips
Drain the potatoes and add them to the roasting tin. Turn them over a few times in the oil. Add a 400g turkey breast to the roasting tin if using. A smaller one will be added later.
Drain the carrots and parsnips and let them steam dry for a couple of minutes. Add the carrots and parsnips to the roasting tin. Add the pigs in blankets and stuffing balls to the roasting tray along with a 200g turkey breast if using.
6 pigs in blankets, 90 g stuffing mix
How to make the gravy
Melt the butter in a small pan and stir in the flour. Slowly add the hot stock, stirring all the time until the gravy thickens. Check the seasoning. Once it has thickened, keep it on a low heat and stir occasionally.
Check the turkey and remove from the oven if 200g or less. Cover with a few layers of foil and leave to rest. A larger piece of turkey may need slightly longer. Steam the sprouts either in a steamer or a microwave.
150 g sprouts
Check everything is cooked and serve with some cranberry sauce.
2 tablespoon cranberry sauce
Notes
You can find lots of tips and a countodown from one hour in the full recipe post.