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1
To make the traditional breadcrumb stuffing, heat the butter in a large frying pan over low heat.
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2
Add the onions, celery and bacon and cook, stirring occasionally, for 10 minutes or until the onion is soft.
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3
Transfer to a large bowl, add the remaining ingredients and mix to combine.
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4
Season well with salt and pepper.
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5
Set aside to cool completely.
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6
Preheat the oven to 200C (400F/Gas 6).
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7
Remove the neck and giblets of the turkey and trim any pockets of fat.
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8
Remove the wishbone.
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9
Spoon a quarter of the stuffing into the neck cavity, cover with the skin and tuck the skin under the wings.
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10
Spoon the remaining stuffing into the body cavity, then truss the turkey.
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11
Place the thyme sprigs in a large roasting pan and put the turkey on top.
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12
Brush all over with melted butter and cover the legs loosely with greased foil.
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13
Pour the stock around the turkey and roast for 1 hour.
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14
Reduce the heat to 180C (350F/Gas 4).
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15
Baste the turkey, remove the foil and roast for a further 2 hours, basting every 30 minutes and covering loosely with greased foil if it is browning too much, or until the juices run clear when pierced through the thickest part.
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16
Remove from the pan, cover loosely with foil and set aside in a warm place for 15 minutes to rest.
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17
Meanwhile, to make the cranberry sauce, place the cranberries in a bowl, cover with hot water and set aside for 30 minutes.
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18
Drain the cranberries, put in a saucepan with the remaining ingredients and simmer over low heat for 10 minutes.
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19
Set aside to cool.
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20
While the turkey is resting, use a metal spoon to remove the excess fat from the pan juices.
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21
Season, if necessary.
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22
Carve the turkey and serve with the stuffing, pan juices and cranberry sauce.
