Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Put 3 tbsp duck fat into a large shallow roasting tin, then into the oven to heat.
Season the turkey leg heavily, and sprinkle with the thyme leaves. Add to the tray, toss in the duck fat, then roast for 30 minutes.
Meanwhile, put the potatoes into a large pan of lightly salted cold water, bring to the boil and simmer for 7 minutes, then drain really well. After the 30 minutes is up, tip the potatoes into the tray and toss them in the fat. Season the turkey breast heavily and add this to the tray, and roast for 20 minutes.
Give all the potatoes a turn and add the parsnips and carrots, toss well in the duck fat and roast for another 15 minutes.
Tip in the pigs in blankets, stuffing balls and brussels sprouts. Cook for 25 minutes.
For the gravy, put the duck fat and bacon into a pan, and cook until really crisp and the fat has rendered. Scoop out onto a plate. Tip in the flour and cook for a few minutes, stirring, until nutty brown. Mix the marsala and chicken stock together, and slowly add to the flour while whisking. Season and simmer for 15 minutes until thickened, then tip in the bacon bits and keep warm.
Remove the turkey leg and breast to a plate, and cover loosely with foil to rest for 15 minutes.
Either keep cooking the veg until everything is golden and crisp or, if ready, turn the oven down to very low, cover with foil and keep warm.
Joint the leg and slice the breast, then serve with the veg, gravy and cranberry sauce, if you like.