A great tip for testing if your turkey is to invest in a meat thermometer, they are invaluable at this time of year to ensure the perfectly cooked bird. I prefer to use a free range or organic bird for this special occasion. If you want to carve it at the table, fill the neck cavity with a bunch of fresh herbs and arrange the roast potatoes and Parmesan crusted parsnips around it, draping them with redcurrant sprigs for that festive touch!
Serves 8 
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For the dry brine:
4 cloves garlic, minced
2 tbsp black peppercorns, ground
3 tbsp sea salt
2 tbsp sugar
Zest from 2 oranges
For the orange & thyme butter:
1 stick softened butter
2 tsp chopped fresh thyme
1 tbsp chopped fresh parsley
1 tbsp chopped fresh sage leaves
2 tsp finely grated orange zest
sea salt and freshly ground black pepper
Seasoning the turkey:
12-14lb turkey, neck and giblets removed
1 garlic head, halved horizontal
small handful fresh thyme sprigs
2 onions, thickly sliced
2 carrots, thickly sliced on the diagonal
2 celery stalks, thickly sliced on the diagonal
Handful garlic cloves, peeled
20 fl oz turkey or chicken stock
For the baked cranberry stuffing:
handful dried cranberries
1⁄2 tbsp olive oil
1 onion, thinly sliced
small handful blanched almonds
2 clementine’s, peel on, quartered
handful dried figs, roughly chopped
1 eating apple, grated (core discarded)
1⁄4 tsp ground allspice
12oz fresh white breadcrumbs
1 tbsp chopped fresh rosemary
Large knob of butter
Sea salt and freshly ground black pepper
For the gravy:
3 tbsp plain flour
1/3cup port, sherry or white wine
For the dry brine:
4 cloves garlic, minced
2 tbsp black peppercorns, ground
3 tbsp sea salt
2 tbsp sugar
Zest from 2 oranges
For the orange & thyme butter:
100g softened butter
2 tsp chopped fresh thyme
1 tbsp chopped fresh parsley
1 tbsp chopped fresh sage leaves
2 tsp finely grated orange zest
sea salt and freshly ground black pepper
Seasoning the turkey:
12-14lb turkey, neck and giblets removed
1 garlic head, halved horizontal
small handful fresh thyme sprigs
2 onions, thickly sliced
2 carrots, thickly sliced on the diagonal
2 celery stalks, thickly sliced on the diagonal
Handful garlic cloves, peeled
600ml turkey or chicken stock
For the baked cranberry stuffing:
100g dried cranberries
1⁄2 tbsp olive oil
1 onion, thinly sliced
50g blanched almonds
2 clementine’s, peel on, quartered
100g dried figs, roughly chopped
1 eating apple, grated (core discarded)
1⁄4 tsp ground allspice
350g fresh white breadcrumbs
1 tbsp chopped fresh rosemary
Large knob of butter
Sea salt and freshly ground black pepper
For the gravy:
3 tbsp plain flour
75ml port, sherry or white wine
large bowls
large roasting tin
heavy large roasting tin
space in fridge
