2 minutes and 15 seconds read

For the main event on Christmas day, you always want to impress. We all know that cooking a roast turkey for a gathering of hungry mouths is no easy task, but the Cotswold’s Fish Hotel have come up with their perfect recipe for the most delectable roast turkey dinner, complete with mouth-watering Hasselback potatoes. Of course, no Christmas table is complete without wine…

Whilst a white Burgundy makes for a classic roast turkey pairing, we believe that an energetic and fruity red is just as delicious – especially when it comes in a magnum! Indulge in your festivities with Cabernet Sauvignon Domaine De Saissac, Igp Pays D’oc 2020 Magnum for a show-stopping table centrepiece at an incredible price.

Brimming with ripe and luscious dark berry fruit balanced by delicate cedar-spice notes, this red hails from the heart of Languedoc in southern France. The magnum size (the equivalent of two normal-size bottles) allows this wine to age more slowly and therefore develop greater complexity. Not forgetting, of course, it means more wine to go around!

It’s all hands on deck to whip up this festive feast, but while the wine is in the kitchen we think you’ll have some willing helpers…

Roast Turkey

Method

Heat the oven to 180C/160C fan/gas 4.

Smear the butter all over the turkey and season with salt and pepper.

Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg

Then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65-70C

Hasselback Potatoes

Garlic butter

75g  Butter (soft)

1  Clove of garlic

2g  Chopped parsley

1/2g  Salt

 

Method

Chop the parsley and then the garlic finely.

Mix all the ingredients together and set aside ready for later

 

Sour cream & chive dip

50g  Mayonnaise

25g  Sour cream

25g  Buttermilk

3g  Chopped chives

1g  Garlic powder

Method

Mix all the ingredients together.

Set aside ready for later.

Hasselback potatoes

20  large new potatoes

50ml  Olive oil

            Salt

Method

Carefully cut lots of incisions into each potato making sure you don’t cut all the way through the potatoes.

Set the oven to 180 degrees and pre heat your roasting tray for 10 minutes.

Add olive oil, potatoes and salt into your preheated roasting tray and cook for approximately 25 minutes.

Once the potatoes are golden brown and soft, add the garlic butter you pre made earlier and cook for a further 5 minutes.

Place into a serving dish and add the sour cream & chive dip.

For more festive inspiration and shopping, visit our Christmas Hub.