Roasted turkey with ‘forest fruit sauce’

1.   Defrost the turkey overnight.

2.   Preheat the oven to 180°C.

3.   Place the bay leaves, rosemary, mustard, wine, honey, epic spice, stock, salt and pepper in a medium saucepan over medium heat and bring to a boil, whisking until the mixture is combined.

4.   Tie the legs of the turkey with kitchen string and tuck the wings underneath.

5.   Place the turkey, breast-side down, in a large deep-sided roasting pan and pour over the glaze.

6.   Cover with aluminium foil and roast for 1 hour. Remove the foil and roast, brushing every 15 minutes with the pan juices.

7.   Uncover and roast for a further 1 hour 30 minutes or until the skin is golden and the juices run clear when tested with a skewer.

8.   Remove the turkey from the pan, reserving the glaze. Cover the turkey with aluminium foil and set it aside to rest for 20 minutes.

9.   Strain the pan juices into a medium saucepan over medium heat.

10. Add fruit berry mix, honey and salt.

11. Stir for 5-7 minutes or until the mixture boils and thickens.

12. Slice the turkey and serve with the red fruit sauce.