Christmas Recipe Bonanza: spiced buttered turkey, best ever potatoes, lemon, parsley, pecan sprouts and more. Plus win a turkey
This festive turkey recipe features spiced butter, roasted baby potatoes, and pecan Brussels sprouts—a full Christmas meal packed with cozy flavors and holiday delight.
Equipment
- 1 Roasting tin
- 1 Oven
- 1 Skillet for sautéing sprouts
Ingredients
Main Ingredients
- 1 Whole turkey 4.5 to 5 kilos, thawed
- 200 g Unsalted butter softened
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2 cloves Garlic minced
- 1 Lemon zested and quartered
- 4 sprigs Fresh parsley
- 1000 g Baby potatoes
- 2 tablespoon Olive oil
- 500 g Brussels sprouts halved
- 75 g Chopped pecans
- Salt and black pepper to taste
Instructions
Instructions
- Preheat your oven to 180°C (160°C fan) or gas mark 4. Mix the butter with cinnamon, nutmeg, minced garlic, lemon zest, salt, and pepper.
- Loosen the skin of the turkey and spread the spiced butter under and over the skin to fully coat.
- Stuff the turkey cavity with lemon quarters and parsley sprigs. Place turkey in a roasting tin and put it in the oven.
- Roast turkey for 2.5 to 3 hours, basting with the butter drippings occasionally.
- Boil baby potatoes in salted water for 10 minutes until slightly tender. Drain and gently smash.
- Toss smashed potatoes with olive oil, salt, and pepper. Roast for 45 minutes until golden and crispy.
- Halve Brussels sprouts and sauté in olive oil for 5 to 7 minutes until tender.
- Add chopped pecans and cook a few more minutes for toasted crunch.
- Let the turkey rest at least 20 minutes before carving and serving with potatoes and sprouts.
- Plate the turkey, crispy potatoes, and pecan Brussels sprouts for a festive and satisfying holiday meal.
Notes
This holiday meal brings together glazed turkey, crispy potatoes, and nutty Brussels sprouts. Perfect for storing leftovers in airtight containers for easy next-day meals.