Peru de Natal

Step 1: If the 9 ⅞ lb whole turkey, thawed, giblets removed is frozen, thaw it in the fridge, allowing about 1 day for every 2 kg. Never thaw it on the worktop.

Step 2: Blend the 8 cloves garlic, 1 onion, 4 tbsp lime juice, 1 ¼ cups dry white wine (or unsweetened apple juice plus 2 tbsp white wine vinegar), half the 2 tbsp olive oil, the 1 bunch fresh parsley leaves, 2 sprigs fresh rosemary needles, 2 tbsp salt and 1 tsp black pepper to a coarse paste.

Step 3: Loosen the skin over the breast with your fingers and rub some marinade under it, then rub the rest inside and all over the bird. Put it in a large bag or covered dish with the 3 bay leaves leaves and marinate in the fridge for 12–24 hours, turning once.

Step 4: Take the turkey out 45 minutes before roasting. Heat the oven to 350°F. Set it breast up in a roasting tin, pour the marinade around it, cover tightly with foil and roast for about 2½ hours, basting every 40 minutes.

Step 5: Remove the foil, brush with the rest of the 2 tbsp olive oil and turn the oven to 400°F. Roast for 30–40 minutes more until the skin is deep golden. The turkey is done when the thickest part of the thigh reads 165°F and the juices run clear. The most common mistake is pulling it out by the clock alone.

Step 6: Rest the turkey, loosely covered with foil, for 30 minutes before carving so the juices settle.

Step 7: For the farofa, heat the 4 tbsp olive oil in a wide pan over a medium heat, fry the 1 onion for 5 minutes until golden, then add the 9 oz farinha de mandioca and ½ tsp salt and stir for 6–8 minutes until sandy, toasty and fragrant. Stir in the 2 tbsp fresh parsley and serve with the carved turkey.