Parcel baked turkey with cider glaze

Method

1. Heat the oven to 160ºC/140ºC fan/gas 3. Put the apple halves and bay leaves in the turkey cavity, then rub a third of the butter all over the bird and season well with salt.
2. On a long work surface or table, roll out a piece of non-stick baking paper to just under a metre long. Grease with half the remaining butter. Sit the turkey in the middle of the paper with the length of the bird running along the length of the paper. Bring the ends up to the centre and scrunch together. Repeat the process with a second piece of buttered paper but turn the turkey 90 degrees. Bring the paper up over the uncovered sides of the turkey and secure at the top with staples – close any other gaps in the paper that will let the steam escape. Life the turkey parcel into a large roasting tin. Cook for 2 hours.
3. Meanwhile, put all the glaze ingredients in a saucepan and bring to a simmer, then cook for 45-50 minutes until reduced to 3-4 tbsp.
4. After 2 hours, remove the turkey from the oven and carefully cut open the parcel, discarding the paper in pieces. Let the juices run into the tin (be careful of the steam). Turn the oven up to 200ºC/180ºC fan/gas 6.
5.  Brush the sticky glaze all over the turkey, then put it back in the oven for 30-40 minutes, basting every so often, until golden and a digital thermometer inserted into the thickest parts of the breast and thigh reads 70-75ºC. If it’s browning unevenly, cover any darker bits with oiled foil. Carefully transfer the turkey to a carving board, tipping out any cooking juices from the cavity into the tin. Leave to rest for at least 1 hour or up to 2 while you cook the veg. There’s no need to cover the turkey – it will stay warm for this long.