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@deleted
My Porchetta gets left in the fridge meat side down on the 23rd to let the marinade penetrate then I tie it up on Christmas Eve and put it back in the fridge... Then it goes into a really low oven overnight before cranking it up for an hour or so at the end of cooking on Christmas Day... Yours looks great!
And yeah, craploads of olive oil, garlic, chilli, rosemary, sage, thyme, salt and pepper... Can't wait til Christmas...