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by roséline


Serves: 8 // Preparation Time: 15 minutes, plus resting time // Cooking Time: 1 hour

Using lemon and cherry tomatoes adds freshness to the turkey, while halving it cuts the cooking time down considerably.

60ml olive oil, plus extra for brushing
1 garlic clove, crushed
2 spring onions, sliced
1 tbsp lemon rind, finely grated
1 tbsp flat-leaf parsley, finely chopped
2 tbsp thyme leaves, finely chopped
2 tbsp Dijon mustard
4kg turkey, halved
350g large sourdough breadcrumbs
16 shallots, peeled
2 garlic heads, halved
3 lemons, halved
1 bunch oregano
60ml white balsamic vinegar
60ml dry white wine
750g vine cherry tomatoes

1 Preheat the oven to 190ºC/gas mark 5 (374ºF).  Place one tablespoon of olive oil, the garlic, spring onions, lemon rind, parsley, thyme, one tablespoon of the mustard, and some salt and pepper in a bowl, and mix to combine.  Gently loosen the turkey skin and push the herb mixture underneath.  Brush the turkey with oil and sprinkle with salt and pepper.  Place it in a large baking dish and roast for 30 minutes.

2 Place the breadcrumbs, shallots, garlic, lemon halves, oregano, remaining mustard and oil, vinegar and the wine in a bowl with some salt and pepper, and mix to combine.  Add the breadcrumb mixture and tomatoes to the baking tray with the turkey and roast for a further 30 minutes or until the turkey is golden and the juices run clear when tested with a skewer.  Cover with foil and allow to rest for 20 minutes before carving.

[recipe & photograph, from red christmas 2013 food & entertaining magazine]

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