Roast Turkey With Cranberry Sauce

1. 1

   Preheat the oven to 375u00b0F. To make the stuffing, fry the bacon in a large non-stick frying pan for 4-5 mins until the fat starts to render. Add the celery and chopped onions and saute gently for 5 mins. Stir in the wine and 8 tbsp of the butter and heat gently until the butter has melted. Stir in the diced bread, mix thoroughly and remove from the heat. Set aside to cool.

2. 2

   Use some of the stuffing to stuff the turkey. Fold over the loose flap of skin and secure with a metal skewer. Place the turkey in a large roasting pan. Melt the rest of the butter and brush over the turkey then season. Scatter the onion wedges around the turkey.

3. 3

   Roast the turkey for around 20 mins per lb - about 3 hrs. Baste the turkey occasionally with the roasting pan juices. To check if the turkey is cooked pierce the thickest part of the thigh with the tip of a knife - the juices should run clear. If they are pink return to the turkey to the oven for another 20 mins then check again.

4. 4

   To make the baked stuffing, spoon the rest of the stuffing mixture into a greased ovenproof dish and place in the oven for the last 30 mins of cooking time.

5. 5

   To make the cranberry sauce, place the cranberries in a pan with 2/3 cup water and the brown sugar. Bring to a boil then simmer gently for 20-25 mins until thickened, stirring occasionally. Add the cloves and orange zest.

6. 6

   Remove the cooked turkey from the oven. Cover with foil and let rest for at least 20 mins. Transfer the turkey to a platter with the rest of the stuffing cut into wedges and steamed broccoli. Garnish with parsley and orange slices and serve with the cranberry sauce and mashed potatoes.

* Per serving · 4 servings · Values may vary.