Roast turkey with fennel and paprika

Method

1. For the spice rub, put the fennel seeds in a small pan over a medium heat and toast, shaking occasionally, until fragrant. Grind to a powder in a pestle and mortar or spice grinder with the paprika and celery salt.
2. Rub the bird all over with the spice mix, generously coating the skin. Heat the oven to 180°C/160°C fan/ gas 4. Put the turkey in your largest roasting tin and stuff the halved lemon in the cavity with the herbs. Cook for 2-2½ hours or until the temperature in the thickest part of the thigh reads 65-70°C (check the butcher’s/breeder’s recommendation) when tested with a digital thermometer.
3. Carefully tip the turkey upright a little to pour out the juices from the cavity into the roasting tin, then remove to a board. Once cooked, the turkey can rest for up to 2½ hours, uncovered, without going cold. The internal temperature will rise for a while, so by the time you carve it will be moist and rested.
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5. Scrape the inside of the roasting tin with a wooden spoon to remove any tasty caramelised bits, then reserve the juices for gravy (see opposite page). If you’re carving the bird at the table, arrange some fresh herbs in the cavity before taking it through.