Serves 6-8

  • 5 kg turkey
  • 100g butter
  • 1 tbsp. fresh thyme
  • 1 tbsp. fresh sage
  • 2 large onions, roughly sliced
  • 3 carrots, halved lengthways
  • 1 head garlic, helved

Traditional stuffing:

  • 150g butter
  • 1 onion
  • 2 tbsp thyme, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp sage, chopped
  • 400g fresh white breadcrumbs
  • Salt and pepper

Cranberry sausage meat stuffing:

  • 450g sausage meat
  • 400g dried cranberry
  • 2 tbsp pinenuts
  • 1 Onions, finely diced
  • 2 Cloves Garlic, crushed
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp thyme, chopped
  • 1 tbsp. sage, chopped
  • Salt and pepper

Kevin's turkey gravy:

  • 750ml turkey/chicken stock
  • 5-6 chicken wings or /and turkey Giblets
  • 2 carrots
  • 1 onion
  • 4 tbsp of plain flour
  • 2 bay leaves
  • 150ml red wine
  • 1 tbsp olive oil
  • salt
  • pepper

Kevin's Brussels sprouts with anchovy butter:

Serves: 4

  • 1 tin of anchovy
  • 1 shallots, finely diced
  • 1 lemon zest and juice
  • 100g butter, soften
  • 450g Brussels sprouts, trimmed and halved lengthwise
  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • Freshly ground black pepper, to taste

Kevin's slow cooked red cabbage, star anise and apples:

Serves: 6-8

  • 3 shallots, diced
  • ½ red cabbage, cored and shredded
  • 70g muscovado sugar
  • 50g sultanas
  • 1 stick of cinnamon
  • 2 star anise
  • 1 tsp ginger powder
  • 2 cooking apple, chopped
  • 300ml red wine
  • 40ml red wine vinegar
  • salt and pepper


On Christmas Eve:

  1. Prepare the traditional stuffing. This will go in the main cavity.
  2. Over medium heat, Melt the butter in a saucepan with the onion for 2-4 minutes until translucent. Remove from the heat.
  3. In a bowl, combine the bread crumbs, chopped herbs and lemon zest. Pour over the onion and butter mixture and stir well. Season the stuffing and allow the stuffing to cool completely in the bowl overnight.
  4. Prepare the sausage meat stuffing. This will go in the neck cavity.
  5. In a large bowl mix together the sausage meat, cranberries, pinenuts, onion, garlic, herbs and season well with salt and pepper.  Keep aside covered until needed.
  6. Remove the turkey giblets from the main cavity if supplied. Keep aside for later use.
  7. In a small bowl, beat the 100g of butter with the sage and thyme until pliable texture. Then, on the turkey, from the neck cavity (or wishbone cavity), using your finger very gently loosen up the skin attached to the breast (been careful not the burst or slit the skin!). push in the herb butter.
  8. Pack the sausage meat stuffing in the neck cavity to give a smooth shape. Any excess roll in a baking parchment paper into a pudding shape then warp in tin foil to roast with the turkey the next morning.
  9. Place the turkey and stuffing back in the refrigerator for the night.

On Christmas morning:

  1. Preheat the oven to 160°C.
  2. Remove the turkey from the refrigerator and finish to stuff the turkey.
  3. Line the main cavity with some baking parchment paper and loosely pack the bread stuffing into the bird.
  4. If possible, using kitchen twine, tie the legs together with the pygostyle or "pope's nose" to keep the legs thighs while roasting.
  5. Don't forget to weight the turkey again with the stuffing enclosed. (to assist with accurate calculations for the cooking times, etc) – it should be 30 minutes plus 40 minutes per kg. You can also set a digital probe by the leg of the turkey and it should read 70°C.
  6. Prepare the roasting tray; place at the bottom of the tray the giblets, onions, carrots and the garlic head to create a "raft" for the turkey and gravy later on.
  7. When ready place the turkey in the oven, season with salt and pepper. Roast according to the weight of the stuffed turkey.. After the first two hours, loosely cover the turkey with tin foil to prevent excessive browning.
  8. Remove the turkey from the oven, lift away from the roasting tray onto a carving board, and again cover with loose tin foil. Allow the meat to rest for 10-15 minutes before carving while doing the gravy using the roasting tray trimming. (see gravy recipe)

Kevin's turkey gravy:

  1. Preheat the oven to 180C/350F/Gas Mark 4.
  2. Place the wings and turkey giblets, carrots and onions on a tray and drizzle with olive oil. Season with salt and pepper.  
  3. Cook in the oven for 45mins – 1 hour until they are fully cooked through. Remove any excess fat, if any.
  4. Pour the turkey stock into a saucepan and add the bay leaves, bring to the boil.
  5. Remove the tray with the giblets from the oven and place on the hob.  Sprinkle the flour onto the tray and brown on the hob.  
  6. When the flour has browned deglaze the pan with the red wine, the pass the gravy through a sieve into another saucepan.  
  7. Bring to the boil, then slowly add the warmed turkey stock and reduce by half.  Serve immediately.

Kevin's Brussels sprouts with anchovy butter:

Prepare the anchovy butter. Place the anchovy, shallots, lemon zest and juice in a small blender and blitz until paste then add the soften butter and check seasoning. This should be salty and bursting with flavour?meanwhile, Heat a large pot of salted water to a boil. Add the Brussels sprouts and simmer for 5 minutes Using a slotted spoon, transfer Brussels sprouts to a bowl of ice water, this is to stop the cooking process. .?

?In the meantime, heat 1 tbsp olive oil in a large pan over medium-high heat.. Add the garlic and seasoning and cook 1 - 2 minutes.

Increase heat to high and add the remaining oil and return the reserved Brussels sprouts to the pan.  Stiring occasionally until the Brussels sprouts are slightly browned and tender, about 4 -6 minutes. Stir in the reserved anchovy butter and season with salt and pepper. Serve immediately.

Kevin's slow cooked red cabbage, star anise and apples:

  1. In a sauce pan, add the shallots and cabbage, and the rest of the ingredients. Season with salt & pepper.
  2. Cover the pan with a lid and over a very low heat, cook for 2 - 3 hours.
  3. Remove the cinnamon stick and star anis and serve.