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1
Preheat oven to 350u00b0F. Stuff turkey cavity with oranges. Tie legs together with kitchen string.
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2
Place stock, bourbon and 1 cup water in a large roasting pan. Place turkey on an oiled wire rack inside the roasting pan. Brush turkey with butter, cover tightly with 2 layers of oiled foil and roast for 2 hours 10 mins.
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3
In a small bowl, combine orange juice and honey. Uncover turkey and brush with 1/2 the honey mixture. Roast, uncovered, for 50 mins, or until browned all over and cooked through, brushing frequently with remaining honey mixture. Remove turkey from roasting pan, cover and let rest for 20 mins.
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4
Meanwhile, to make the orange-pecan stuffing, heat 1 1/2 tbsp butter in a medium frying pan. Cook onion, stirring, until soft. Transfer to a medium bowl along with breadcrumbs, nuts, orange zest, orange juice, eggs, melted butter and 1/2 cup water. Roll into balls, each using around 2 tbsp mixture. Place on an oiled baking tray and bake for 20 mins, or until lightly browned.
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5
To make the mashed sweet potatoes, boil, steam or microwave sweet potatoes and potatoes, together, until tender. Drain. Meanwhile, heat stock in a small saucepan until hot. Mash potatoes until smooth. Stir in hot stock and butter.
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6
To make the pan gravy, strain turkey juices into a large measuring cup. Skim 2 tbsp oil from juices. Return to roasting pan, discard remaining oil. Add flour and cook, stirring, until mixture bubbles and browns. Add pan juices and cook, stirring, until gravy boils and thickens. Strain gravy into a serving vessel.
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7
Serve turkey with stuffing, mashed sweet potatoes and gravy.
