Moroccan Spiced Roast Turkey And Roast Cabbage

Preheat oven to 180°C. Line a large roasting pan with baking paper. Heat oil and 40g butter in a large, deep frying pan over a medium heat. Add onion, carrot and celery and cook for 10 minutes or until softened. Stir paprika, cumin and coriander into vegetables and cook for 1 minute or until aromatic.

Add stock and bring to the boil. Add couscous, orange zest, 1/3 cup of orange juice and honey. Stir until combined and bring to the boil. Reduce heat to low, cover and cook for 4 minutes or until couscous has absorbed all liquid. Remove from heat and season. Cool. Stir through parsley and egg.

Place turkey into prepared roasting pan breast-side up. Fill turkey cavity with stuffing. Tie legs together with kitchen string and tuck wings under breast. Melt remaining butter in a small saucepan. Pour melted butter over turkey, leaving butter solids in pan. Sprinkle Moroccan seasoning over turkey.

Roast for 2 - 2 1/2 hours or until cooked through when tested with a skewer in the thickest part of the thigh. If juices run clear when meat is pierced the turkey is cooked. If the juices are a little pink cook longer. Transfer turkey to a large platter and cover loosely with foil to keep warm.

Meanwhile, for the Moroccan spiced roasted cabbage, line 2 baking trays with baking paper. Cut cabbage into 2cm thick slices, from top to base. Arrange on trays. Combine 1/3 cup oil,1 garlic clove, 1 tbs Morroccan seasoning and mint in a bowl. Brush oil mixture over both sides of cabbage slices. Roast for 20 minutes. Turn and roast for a further 15 minutes or until tender.

For the orange & pomegranate sauce, combine yoghurt, 1 orange zest, 1/4 cup of orange juice, salt and pepper. Transfer to a serving bowl and top with pomegranate arils and 1/4 cup flat-leaf parsley.

To make the gravy, drain all cooking juices from the roasting pan, retaining 1/4 cup in the pan. Discard baking paper. Place pan over a medium heat. Sprinkle flour over pan juices, stirring to remove sediment from base of pan. Stir until combined and cook for 2 minutes. Slowly add chicken stock, stirring with a whisk until combined. Bring mixture to the boil. Simmer for 5 minutes or until thickened. Strain through a fine sieve into a gravy boat. Arrange roasted cabbage around the turkey. Serve with orange & pomegranate sauce and gravy and carve at the table.