Roast Turkey with Sage & Pistachio Stuffing

Preheat oven to 180°C. Check that oven shelves are in the right position to fit the turkey.

Remove from packaging. Rinse cavity. Pat dry inside and out with paper towel.

Chop bacon, leek and sage, and brown in a frying pan over medium heat for 10 minutes until leek is soft.

Transfer to a large bowl. Add breadcrumbs, chopped pistachios, currants, and egg. Season with salt and pepper.

Spoon stuffing loosely into both cavities of the turkey. Secure neck flap tightly with a poultry pin or small skewer and tie legs together with kitchen string.

Place turkey on a rack in a large roasting dish. Brush with melted butter. Cover with baking paper, then foil to keep moist.

Bake for about 2 hours 30 minutes (allow 40 minutes per kilogram), basting every 30 minutes and uncover for the last 30 minutes to brown skin.

Remove from oven, transfer to a platter, recover with foil and stand for at least 20 minutes before carving.

For the sauce, heat pan juices over medium heat. Sprinkle over 2 tablespoons of plain flour, stir until smooth and cook for 2 minutes until golden. Remove from heat and gradually stir in 2 cups of chicken stock. Stir over heat until the gravy boils and thickens. Strain and keep warm.

Serve with gravy and cranberry sauce.