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Matt's Christmas turkey

Fruit and vegetables

½ bunch rosemary
2 garlic bulbs
1 bunch fresh thyme
1 garlic bulb
½ bunch fresh thyme
1 onion, finely chopped
½ fennel bulb, chopped
3 garlic cloves, crushed
1 bunch fresh chives, chopped
1 bunch fresh parsley, chopped
1 tbsp chopped fresh thyme
1kg/2lb 4oz parsnips, peeled and regular pieces
4 garlic cloves
4 sprigs thyme
1 onion, sliced
2 garlic cloves, crushed
1 tbsp chopped fresh thyme
1kg/2lb 4oz Brussels sprouts, thinly sliced

Tins, packets and jars

2 tbsp semolina

Cooking ingredients

500g/1lb 2oz sea salt
150g/5½oz caster sugar
100ml/3½fl oz white wine vinegar
5 bay leaf
2 tbsp black peppercorns
2 tbsp coriander seeds
4 star anise
6 cloves
2 tbsp olive oil
2 bay leaf
salt and freshly ground black pepper
400g/14oz cooked chestnuts, chopped
salt and freshly ground black pepper
2 bay leaves
salt and freshly ground black pepper

Dairy, eggs and chilled

250g/9oz unsalted butter, softened
30g/1oz unsalted butter
150g/5½oz duck fat
50g/1¾oz unsalted butter
200ml/⅓ pint double cream

Meat, fish and poultry

3kg/6lb 8oz whole turkey, crown and legs separated (your butcher can do this for you)
2 tbsp chicken powder
3 slices streaky bacon
150g/5½oz diced pancetta

Other

750ml bottle white wine
250g/9oz brioche crumbs
2 tbsp chicken powder

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