Start the Day Before to Marinate Overnight

Chinese Chilli Oil (skip if using shop bought)

• Peel the shallot and slice thickly into about 4 pieces.

  Light smash the garlic and peel, leave as it is.

  Peel and slice the ginger into thick slices.

  Break up the dried chillies into 2 -3 pieces.
  1 medium shallot, 2 garlic cloves, 5 cm ginger, 6 dried red chillies, 1 star anise, ½ tsp Sichuan peppercorns
• Place all the chilli oil ingredients into a small saucepan and bring to a simmer on the lowest heat with yur smallest burner. Simmer for 15 minutes.
  125 ml vegetable oil
• Take it off the heat and leave to rest for 5 minutes.
• Tip your red chilli flaves into a bowl, then strain the hot chilli oil onto them using a metal strainer. A plastic strainer will melt.

  Stir the salt in and mix everything together.

  Now, if you like you can sit the strainer back onto the oil (still with all the bits), while you get on with all the other prep work. This will allow the oil to absorb even more flavour from the aromatics and spices.
  4 Tbsp dried red chilli flakes, ⅛ tsp salt

Let's Make the Marinade

• Dry roast the Sichuan peppercorns for a minute on low heat and tip into a mortar. (or food chopper).
  1 Tbsp Sichuan peppercorns
• Add 1 tsp salt and grind to a powder.
• Peel the garlic and ginger. Slice the ginger, then add both to the ground up Sichuan peppercorns and pound until everything is a fairly fine mash.
  5 cloves garlic, 10 cm ginger
• Add the marmalade and mix well.
  300 g marmalade
• Now add all the other ingredients in and mix thoroughly.

  Only 1 more tsp of salt, we used 1 earlier when grinding the Sichuan peppercorns.
  2 tsp salt, 2 tsp Chinese Five Spice Powder, ½ tsp ground white pepper, 2 tsp Chinese chilli oil, 2 Tbsp light soy sauce, 1 Tbsp Shaoxing rice wine, 1 tsp sesame oil

Let's Marinate the Turkey

• Set aside about 4 heaped tablespoons of the marinade in a small bowl, cover and leave in the fridge until the next day.
• Now rub the marinade all over the turkey, getting into the cavily and under the skin but without tearing the skin.

  Cover with a foil and leave to marinate overnight in the fridge.

  No time? Marinate for at least 1 hour.
  1 medium turkey

The Next Day/Christmas Day

• Get your turkey out of the fridge first thing or at least 1 hour before cooking, to allow it to come to room temperature.

  Preheat the oven to 180℃ (350℉/160℃ Fan).
• Slice the oranges into rings.

  Chop up the carrots and celery into 2.5 cm (1 inch) thick pieces.

  Cut your onion into 8 pieces.

  Slice your apples into thick wedges, unpeeled.

  Trim and clean the spring onions as necessary.
  3 celery sticks, 2 large carrots, 1 large onion, 2 large oranges, 2 cooking apples, 2 spring onions
• Line your baking tray with all these sliced and chopped vegetables and fruits.
• Remember our marinade from yesterday? Rub it all over the fruits and vegetables.
• Sit the marinated turkey on the bed of fruits and vegetables, pouring all marinade form the pan.
• Cover loosely with foil (remember to buy your turkey foil, unlike me for this video!) and roast in the oven for 3 hours for a medium-sized turkey. Check turkey times in article above for all other sizes. Or drop me a question in the comments if you're not sure. Baste your turkey halfway and cover it again.
• At 2 hours 30 minutes, take the foil off and roast, uncovered for the last 30 minutes. If you find the wings are burning, just wrap a foil around them.
• When your marmalade roast turkey is done, cover with a fresh foil, and a thick tea towel and leave to rest for at least 45 minutes while you get on with all your side dishes and gravy.

The Gravy

• Carefully dish out all the soft pulpy fruits and vegetables that are in the pan and keep them warm in a plate or bowl.
• Strain all the remaining juices and liquid into a small saucepan. This liquid can be the finished gravy if you don't have that many people eating. It has a full-on flavour, and is sweet and salty.
• You can add water or stock to make more, then just check seasoning. Simmer for 5 minutes, then serve hot in a gravy jug.

  I usually leave this until th every last minute so the gravy is still hot.

To Serve

• Take the whole turkey to the table or carve and take the slices, whatever you usually do.

  Remember those fruits and vegetables that were cooked with the turkey? You can surround your turkey with them as in the images orserve them separately.