Step 1

Preheat the oven to 180°C and position a rack on the lowest shelf.

Step 2

Cut each sweetpotato into cylinders about 5 cm in diameter and 4 cm high.

Step 3

Pat the sweetpotatoes dry, then place them in a bowl and toss with half the olive oil, salt and pepper.

Step 4

In an ovenproof heavy-based skillet, heat the remaining oil over medium-high heat.

Step 5

Add the sweetpotatoes and cook for 6 to 7 minutes per side, or until evenly golden.

Step 6

Add the butter, garlic and thyme, spooning the melted butter over the sweetpotatoes to baste.

Step 7

Pour in the chicken stock, bring to a boil, then transfer the skillet to the oven. Bake for about 20 minutes or until tender.

Step 8

Meanwhile, rinse the turkey and pat dry with paper towels. Place it breast-side up on a rack in a roasting tray.

Step 9

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

Step 10

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

Step 11

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

Step 12

Remove the foil and continue roasting until the internal temperature reaches 75°C, about 1 hour more.

Step 13

Transfer the turkey to a serving platter, cover loosely with foil and rest for 20 to 30 minutes before carving.

Step 14

Serve the carved turkey with the fondant sweetpotatoes, vegetables and gravy.