Step 1

Preheat the oven to 180°c and place a rack in the lowest position of the oven.

Step 2

Cut each sweetpotato into 2” diameter cylinders and about 4 cm height.

Step 3

Pat dry the sweetpotatoes then place them in a large bowl and toss with half the oil plus all the salt and pepper.

Step 4

In an ovenproof heavy based skillet, heat the remaining 1 tbsp of oil over a medium to high heat.

Step 5

Put the sweetpotatoes in and cook each side for 6 – 7 minutes or until golden.

Step 6

Add the butter, garlic and thyme.

Step 7

Once melted, spoon the butter over the sweetpotatoes to baste and add the stock before bringing to a boil.

Step 8

Transfer to the oven and bake for 20 minutes until the sweetpotatoes are tender.

Step 9

Rinse your turkey and pat dry with paper towels and place breast-side up on a rack in a roasting tray.

Step 10

Rub the skin with butter, then season with salt and pepper.

Step 11

Pour the chicken stock into the roasting tray and loosely tent the turkey with foil.

Step 12

Roast your turkey for 2 hours, basting with the chicken stock every 30 minutes.

Step 13

Remove foil and continue roasting until the internal temperature reaches 75°c, it should take about 1 hour.

Step 14

Transfer your turkey to a large serving platter and let it stand for 20 to 30 minutes before carving.

Step 15

Serve with vegetables and gravy.