by Nick Grivas, Chef

1 clove crushed garlic, 1 tbsp apple cider vinegar, 2 tbsp olive oil, 1 tbsp coconut palm sugar, seasoning (salt & pepper)
1 clove garlic crushed
1 Turkey Maryland (800g-1kg)
100g softened butter
2 tbsp chopped parsley
6 cups cubed (large) in season roasting vegetables
4 tbsp virgin organic olive oil
season with salt and pepper to taste
Preheat oven 180 deg C
Marinate turkey overnight. Combine softened butter, crushed garlic and parsley in mixing bowl. Work butter mix under Turkey skin pressing to evenly spread.
In a large baking tray add chopped vegetables with olive oil and season to your liking.
Bake Turkey Maryland in a pre-heated oven for 1.5 hrs or until cooked. Check with knife or thermometer (65 deg C). Add roasting vegetables to oven for last 1 hour.
3 tbsp Massel Supreme Gravy Mix
2 tbsp wild cranberry sauce
250mls water
Mix ingredients together in saucepan. Cook on stove top until thickened.
Serve. Season and add cranberry gravy as desired.