Christmas Cakes And Bakes: Roast turkey with rosemary potatoes & peaches

Christmas isn't Christmas without a turkey, and this one incorporates some of the fresh flavours of summer.

Ingredients (serves 8)

80g butter, softened

1 lemon, rind finely grated

Salt & freshly ground pepper

4kg-4.5kg turkey

Olive oil, to brush and grease

1.5 kg baby desiree potatoes

5 peaches, halved, stone removed

1/3 cup small fresh rosemary sprigs

Method

Combine the butter, lemon rind, salt and pepper.
Preheat oven to 180°C. (See preparation in the turkey tips below.) Run your finger under the skin of each breast at the top to loosen the skin. Press half the butter over each breast. Loosely fill cavity with stuffing. Tie the legs together with kitchen string.
Place the turkey on a wire rack in a roasting pan. Brush the turkey with olive oil. Cover loosely with foil. Pour 1 cup water into pan. Roast, basting with oil every 30 minutes, for 1 hour and 45 minutes. Remove foil. Roast for 45 minutes or until golden and juices run clear when the thickest part of thigh is pierced. Transfer to a platter. Cover with foil. Rest 15 minutes.
Place potatoes on a tray. Season. Drizzle with olive oil. Toss. Place peaches on a greased tray. Drizzle with a little oil. Season with pepper. Scatter the rosemary over the potatoes and peaches. Roast with turkey for 40 minutes. (If there isn't room, cook before the turkey and reheat.)
Slice the turkey. Serve with the potatoes and peaches.

Turkey is low in fat and a good source of iron which helps blood cells carry oxygen around the body, zinc to strengthen the immune system and boost fertility.
Storage
Store according to packet instructions. Fresh turkeys and buffes are fresh - not frozen - which eliminates the two to three days it normally takes for a frozen turkey to thaw.
Preparation/usage
To prepare a whole turkey for roasting, remove excess fat, giblets and neck from the turkey. Rinse the turkey briefly under cold water then pat dry inside and out using paper towel. Tuck the wings under.