Roasted Stuffed Turkey with Cranberry Glaze and Herb-Roasted Vegetables

Ingredients:

-7kg Turkey

-200g breadcrumbs

-2 oranges

-2 onions

-2 tbsp sage, chopped

-½ teaspoon nutmeg

-100g butter, melted

-4 cloves of garlic, minced

-200g cranberries

-100g sugar

-2 tbsp parsley, chopped

-400g sausage meat

-1kg potatoes, peeled and cubed

-500g parsnips, peeled and cut into batons

-1 red onion, cut into wedges

-Salt and pepper to taste

Serves 10 people

Method:

Begin by preparing the turkey the night before. Place the turkey on a large board or platter. Remove giblets and neck from night before and retain in a covered bowl in the fridge. Pat the turkey dry with some kitchen paper.

1. 1. 1. In a mixing bowl, combine the breadcrumbs, zest of one orange, sage, thyme, nutmeg, melted butter, minced garlic, salt and pepper. Stir in the sausage meat to form a stuffing mixture.
      2. Pre-heat the oven to 180´C.
      3. Carefully loosen the skin of the turkey and spread the mixture gently and evenly underneath the skin, being careful not to tear it. Truss the turkey with kitchen twine to help it maintain its shape. Place the turkey in a large roasting dish.
      4. In a saucepan, combine the cranberries, sugar and juice of one orange. Cook over medium heat until cranberries burst and mixture thickens slightly, about ten minutes. Set aside.
      5. Generously brush the turkey with melted butter and season well with salt and pepper. Many people find their turkey dries out a lot in the oven. Try and cook it upside down. This allows the fats to melt and run downwards, basting the bird as it cooks. To stabilise it, use some oven-proof mugs/cups. You can also provide it with a bed base of pork/ham skin in the bottom of the tray to give it an extra layer of defence. Or you could also spatchcock the turkey. It is a bit of a job and you need a good cutting knife but it does make for more even cooking.
      6. Roast the turkey in a pre-heated oven for approximately 3.5-4 hours or until the internal temperature reaches 75’C. Baste the turkey in its juices every 30 minutes.
      7. In the meantime prepare the herb-roasted vegetables. Toss the cubed potatoes, parsnips and red-onion wedges in olive oil, salt and pepper. Spread them on a baking sheet and roast in the oven for about 45 minutes or until golden and tender.
      8. Once the turkey is cooked, transfer it to a carving board and let it rest for 20 minutes before carving, covering it loosely with foil as it rests.
      9. Carve the turkey and drizzle the cranberry glaze over it just before serving. Serve alongside the herb-roasted vegetables and embrace the flavours.