Dindonneau à l’Ail en Chemise

When garlic, still in its papery covering, is roasted beside poultry or game the flavours enhance each other. In this recipe I find that the turkey, which can be rather bland these days, gains a more gamy taste from the garlic, which itself roasts to a sweet purée. If you can, cook the dish in the autumn with large cloves of the new season’s garlic. And if you are a garlic devotee, provide one whole head</