Parcel-baked roast turkey with cider glaze

Instructions

1 Heat the oven to 160°C/fan 140°C/gas 3. Put the apple halves and bay leaves in the turkey cavity, then rub the 1 tablespoon oil all over the bird and season well with pepper.

2 On a long work surface or table, roll out a piece of non-stick baking paper to just under 1 metre long. Spray the paper with oil, then sit the turkey in the middle of the paper with the length of the bird running along the length of the paper. Bring the 2 ends up to the centre and scrunch together. Repeat the process with a second piece of oiled paper but turn the turkey 90 degrees. Bring the paper up over the uncovered sides of the turkey and staple together – close any other gaps in the paper that would allow steam to escape. Lift the turkey parcel into a large roasting tin. Cook for 2 hr 15 min.

3 Meanwhile, put all the glaze ingredients in a saucepan and bring to a simmer over a medium heat, then cook for 45–50 min until reduced to about 4–5 tablespoons.

4 After 2 hr 15 min remove the turkey from the oven and carefully cut open the parcel, discarding the paper in pieces. Let the juices run into the tin (be careful of the steam). Turn the oven up to 200°C/fan 180°C/gas 6. Brush the sticky glaze all over the turkey, then put it back in the oven for 45 min, basting every so often, until golden and a digital thermometer inserted into the thickest parts of the breast and thigh reads 70–75°C for 2 min. If it’s browning unevenly, cover any darker bits with oiled foil.

5 Carefully transfer the turkey to a carving board, tipping out any cooking juices from the cavity into the tin (save these to make gravy). Leave to rest for at least 1 hr (or up to 2 hr). There’s no need to cover the turkey as it will stay warm. Arrange the fresh herbs on the turkey to serve.