Roast turkeyIngredients
3.2kg frozen turkey
4 large potatoes peeled and halved
3 sweet corn cobs cut into thirds
4 celery sticks
6 whole carrots peeled
1 large onion sliced
100g green and yellow beans
2 tbsp olive oil
Juice of 1 lemon
Salt and pepper
Your favourite seasoning (e.g. Cajun or Chinese five spice)

Method
Preheat oven to 180-200°C. Dice 2 carrots and celery sticks and scatter in baking dish. Add finely sliced onion. Add 1 tbsp olive oil to baking dish, season with salt and pepper and mix in. Season the remaining carrots, potatoes and sweet corn with salt and place to one side in a bowl. Season turkey with and place into the baking dish (breast side down) on top of vegetables. Pour over remaining 1 tbsp oil and lemon juice. Wrap ends of drumsticks with a little foil to prevent burning.

Cook for 30 minutes, baste with pan juices then cook for a further 30 minutes. Add remaining vegetables to edges of dish, baste, and cook for 30 more minutes. Baste again, turn vegetables and cook at 160°C for another 30 minutes. Test the meat with a skewer and if juices are clear, the turkey is ready. Place a large piece of foil over the dish and allow to rest for 15 minutes. Carve and serve (without skin).

Serves 8-12.