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What to cook for Easter lunch? Turkey is a great choice for exactly the same reasons as it is at Christmas. It’s good value, everyone likes it and it just feels festive. We’ve ‘stuffed’ a boned out leg with a gloriously aromatic Italian-style rub of preserved lemons, wrapped a breast in English bacon to keep it moist and concocted a rich gravy from fresh turkey stock. It’s quick to cook, no carving required; just give each guest a slice of leg and breast
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Place in a hot oven at around 200C or gas mark 6. The breast needs to roast for around an hour and a half, the leg for 45 minutes.
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