Nigella Lawson's Sausage-meat Bosomed Christmas Turkey

This Christmas turkey is a showstopper, featuring succulent sausage meat nestled beneath the skin for a delightful burst of flavor with every slice. As it roasts to golden perfection, the savory aroma fills your kitchen, promising a festive feast that will impress your guests. With a simple technique to ensure the meat stays moist and tender, this dish is not just a meal but a centerpiece that brings warmth and joy to your holiday celebrations.

1. 1

   Remove any string or trussing from the turkey and shake it free.

2. 2

   Take out the giblets as soon you get the bird home and stash them separately in the fridge, throwing away the liver but keeping the rest for the allspice gravy.

3. 3

   Before putting the turkey in the fridge, wash the inside of the bird with cold running water.

4. 4

   Drain well and blot dry with kitchen towels.

5. 5

   Take the turkey out of the fridge a good hour before you want to start cooking it, so that it’s at room temperature when you begin.

6. 6

   Preheat the oven to 200C/180C fan/400F/gas 6.

7. 7

   Using your fingers, wiggle some space between the skin and the breast of the bird, being careful not to tear the skin.

8. 8

   Into this space, squeeze the sausage meat, pushing, pressing and coaxing so that it covers the whole breast.

9. 9

   From on top of the skin, mould it with your hand so that the breast is voluptuously but smoothly bulging.

10. 10

    Secure the flaps of skin over the cavity with a metal skewer so that the sausage meat doesn’t escape during cooking.

11. 11

    Put the turkey breast up in a roasting tin and roast for about 2 hours and 40 minutes, basting periodically.

12. 12

    Cover the turkey loosely with a sheet of buttered foil halfway through the roasting time to ensure it doesn’t brown too rapidly.

13. 13

    When you think it’s ready, pierce the turkey with the point of a sharp knife where the body meets the leg.

14. 14

    If the juices run clear it’s cooked, if still pink, cook it for longer until they run clear.

15. 15

    Use a meat thermometer for a more scientific approach if desired.

16. 16

    Take the turkey out of the oven and let it sit, tented with foil, for 20-40 minutes or even longer if you like.