2 banana shallots, unpeeled and cut them in half lengthways
4 rosemary sprigs, pick the leaves and finely chop
1 red cabbage, cut into 6 wedges
Step 1: Take your free-range turkey out of the fridge for at least an hour before you start cooking it. Heat your oven to 180C to 200C. Softened your butter into a bowl and add in your rosemary. When adding your butter, start at the neck of your turkey, push your fingers under the skin and push your hand between the skin and breast meat. Be careful as you do this so that you don't tear the skin. Go slowly so that you don't tear the skin and spread the butter inside the pocket, the thigh and breast meat.
Step 2: Put your lemon, garlic and your bay leaves inside the turkey. Season your turkey all over. Next, put your banana shallots in a large roasting tin, placing your turkey on top, breast-side up. Roast your turkey for about an hour, baste and pour your wine and add your red cabbage wedges around your roasting tin. Cover your roasting tin with foil and place this back in the oven for another 30 mins, covered. Juices should run clear when you pierce the thickest part of the thigh. Check with a thermometer and if it's not done yet, let it cook for another 5-10 mins.
Step 3: Place your turkey aside onto a wooden board and let it rest for 1 hr. Transfer your garlic and bay to the roasting tin for your gravy. For crispy skin, don't cover the turkey. Grab your cabbage wedges, add the turkey juices over the top and wrap them in two parcels with foil and season them. Place these on the bottom of your oven to carry on cooking whilst your turkey is resting.
Step 4: Grab a spoon and take most of your turkey fat. Put this into a pan and place this over medium heat. Next, mash up your veg with the back of a wooden spoon and extract as much flavour as you can. Pour the stock in and reduce the gravy to half. If you like your gravy thick, stir in a spoon of cornflour mixed with 1 tbsp of water. Once you're happy with it, strain your gravy into a gravy boat and keep it warm until you're ready to eat.