Roast Turkey with Cranberry and Sweet Potato Puree

For the roast turkey

• Heat the oven to 180°C (160° fan) gas 4.
• Put the turkey into a large roasting tin and place the onion and lemon quarters in the cavity.
• Rub all over with the butter. Season generously with salt and pepper.
• Cover loosely with foil, tucking under the tin to create a foil 'tent' and cook for 20 minutes per kilo|2lb, then cook for a further 1 hour.
• Remove from the oven and remove the foil. Increase the oven temperature to 220°C (200° fan)  gas 7.
• Roast the meat for a further 30- 40 minutes, until golden brown and cooked through.
• Pierce the thickest part of the thigh with a skewer - the juices will run clear when the turkey is cooked. Place on a warm serving plate.
• Cover loosely with foil and allow to stand for 25-30 minutes before serving.

For the cranberry sauce

• Place the cranberries, sugar, wine and orange juice in a pan and heat gently until the sugar has dissolved.
• Bring to a boil and simmer, uncovered for 5-10 minutes, stirring from time to time until the cranberries begin to soften and burst.
• Leave some cranberries whole. Leave to cool and thicken before transferring to a serving dish.

For the sweet potato puree

• Cook the sweet potatoes in a pan of boiling salted water for 15-20 minutes, until tender.
• Drain well, then return to the heat for a few seconds to drive off any excess moisture.
• Add half the butter and half the cream.
• Mash until smooth, adding more butter and cream as necessary. Season to taste with salt and pepper.
• Serve the turkey with the cranberry sauce, sweet potato puree and sweetcorn.
• Sprinkle with a little chopped thyme.
• Garnish with thyme sprigs and a twist of orange zest.