Roast Turkey & Cranberry Stuffing

Cut sourdough bread into small pieces and place in food processor, to make breadcrumbs. Process until a fine consistency and enough for 7 cups (alternatively, you can use packet breadcrumbs).

Melt 80g of butter in a frying pan over medium heat. Add one finely diced onion and garlic and cook for a few minutes until soft and golden. Add breadcrumbs and fry until lightly toasted. Stir in chopped cranberries, herbs, lemon rind, and egg. Mix well. Set aside.

Pat turkey dry with paper towel. Spoon stuffing into turkey cavity. Secure neck flap with a poultry pin or skewer. Truss legs together with kitchen twine and tuck wing tips underneath the bird.

Preheat oven to 180°C. Scatter extra chopped onion over the base of roasting pan. Place turkey on top, rub extra butter over skin and season well with salt and pepper. Pour 2 cups wine into the pan. Place a sheet of baking paper or foil over the breast part of the turkey. Roast for 1 hour, basting occasionally, until golden. Add a little water to the pan, if the turkey is drying. Roast for a further 20 minutes per kilo until done, basting with pan juices every 25 minutes. Remove foil for the last 30 minutes to brown.

Transfer turkey to a heated platter, cover loosely with foil and leave to rest for 20 minutes.

To make gravy, discard onion from baking pan and place over medium-high heat on stove-top, add remaining wine and de-glaze. Stir in stock and simmer for 10-15 minutes over medium heat or until sauce has reduced, season to taste and strain into a serving jug.

Remove string and poultry pin to carve the turkey. Serve turkey with gravy. Note: Before cooking the turkey you will need to tie the birds' legs together and tuck in the wings underneath the turkey before cooking it. Roast turkey 20 minutes per kilo. De-glazing is a cooking technique for removing and dissolving browned food residue from a pan to flavour sauces.