Michel Roux’s peppered turkey with ale sauce

Method

1. Heat the oven to 180°C/fan160°C/gas 4. For the pepper mix, combine the maple syrup and peppercorns in a bowl with the breadcrumbs and a good pinch of salt (see make ahead).
2. Loosen the skin over the turkey breasts to make 2 pockets by working your hands carefully underneath from the neck end. Divide a third of the mix between the pockets, then rub the rest over the skin. Put the bird in a large roasting tin and roast for 2-2½ hours or until cooked – the thickest part of the breast should read 65°C (see tips). Remove from the oven and leave in a warm place to rest, uncovered, for up to 2 hours.
3. For the sauce, heat the 2 tbsp butter in a pan and gently fry the shallots for 10-15 minutes until soft, stirring occasionally. Add the sugar and ale, simmer for 20 minutes or until syrupy, then add the stock and simmer again until thick enough to coat the back of a spoon. Taste and season, then stir in a knob of butter to give a glossy shine.

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