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1
Take the turkey out of the fridge.
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2
Squeeze the orange and lime
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3
Put the cranberries in a bowl.
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4
Pour in some bubbly
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5
Enough to cover the cranberries
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6
Add the citric juice and leave the cranberries happily soaking
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7
Wash and chop the onions.
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8
Put a little oil in a large pan, add the onions and heat gently for 5 minutes.
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9
Wash and chop the sage leaves, pick the thyme leaves off the stalks.
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10
Chop the celery and add it to the pan, together with the herbs.
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11
Stir and heat for another 5 minutes.
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12
Add the soaked cranberries, cava and juice
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13
Add the cashew nuts, stir and leave to simmer for about 10 minutes
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14
Prepare the glass of vegetable stock and cous cous
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15
Add the stock to the pan, turn the heat up and when it starts bubbling, turn the heat off, add the cous cous
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16
And cover the pan.
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17
Leave standing for 10 minutes and turn your attention to the turkey.
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18
Turn the oven on - set at 250 degrees .
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19
Line the baking tray with foil - leave enough either side to cover the turkey.
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20
Wash the turkey and pat dry with a clean cloth or kitchen paper.
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21
Wash you hands and cover them with oil, salt and pepper.
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22
Rub the turky all over and wash your hands again
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23
Take the lid off the pan.
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24
The cous cous should have asborbed all the liquid.
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25
If there is any remaining liquid at the bottom of the pan, just turn the heat on high and stir until it evaporates
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26
Stuff the turkey.
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27
Don't pack it in too tightly .
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28
it needs some air pockets
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29
Cover the turkey completely and put in the oven for 30 minutes at 250 degrees .
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30
Then turn the heat down to 180 degrees and leave for 90 minutes
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31
When the 90 minutes are up, remove the foil.
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32
Get a family member to help you, then one of you can gently lift the head and then the rear of the turkey with a couple of large spoons or spatula, and the other can carefully remove the foil first from one end and then from the other.
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33
Put back in the oven for one more hour
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34
During this last hour, baste the turkey every 15 minutes with the juices in the tray
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35
Put the neck, giblets, garlic cloves, onion and bayleaf in a pan with a litre of water and start making the gravy.
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36
For full instructions on how to make turkey gravy see the link in the note next to this step.
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37
When it looks ready, pierce the side of the turkey at the top of the thigh, and if the juices come out clean it is ready.
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38
If they are pink, it needs a little longer.
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39
Let the turkey stand for half an hour before carving.
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40
Pour yourself a glass of cava!
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41
!
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42
Warm a large serving plate.
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43
Put the turkey stuffing in the middle and the meat around the edge.
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44
Drizzle a little gravy over turkey and stuffing and you're ready to go.
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45
Serve with steamed brocoli and carrot or any vegetables of your choice (the water from the veg can go into the gravy) and homemade cranberry sauce (recipe in note.
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46
Enjoy!
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47
!
