How To Cook Your Turkey Breast With Chestnut, Plumped Apricot & Winter Sage

1. On the day of roasting remove your turkey from packaging, pat dry and bring to room temperature.
2. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
3. Melt 50g of unsalted butter in a saucepan until it becomes liquid and then add 10g of good quality fine sea salt and remove from the heat.
4. Brush the turkey all over with the melted butter, then place the turkey onto a roasting tray and roast for 20 minutes. Then reduce the heat to 160°C fan assisted or 180°C without a fan (gas 4) and continue to roast for an additional 1 hour 30 minutes, reaching a core temperature of minimum 65°C before resting.
5. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for up to 1 hour before carving.

Serve with cranberry and bread sauce, roast potatoes and a selection of seasonal vegetables.