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Yields8 Servings

 1 tbsp unsalted butter
 6 rashers bacon
 3 shallots
 2 sticks celery
 1 sprig fresh rosemary
 150 g dried cranberries
 800 ml dry cider
 ½ tsp ground nutmeg
 ½ tsp allspice
 150 g macadamia or pecan nuts, pre treated (see note)
 zest of an orange
 300 g pork sausage meat (use pork sausages and remove skin if sausage meat is unavailable)
 1 egg
 100 g fresh breadcrumbs, from bread treated with BakeAid or Gluten free bread
 1 Turkey, approximately 4Kg
 ½ cup softened butter
 1 cup chicken stock
 1 tsp cornflour
 Ginger Oil
 Digest Easy or Relief

1

Treat the rashers of bacon with Ginger oil and then slice into thin slices.

2

Finely chop the shallots and celery and treat with Ginger Oil by adding enough that when stir around it evenly coats all vegetables.

3

Put cranberries into a small bowl and stir in enough Ginger oil to every coat, set aside.

4

Open your cider and add 12 drops of Digest Easy or a smidgeon of Relief (Be careful as the Relief will make the cider froth), set aside.

5

To make the stuffing, melt the unsalted butter in a saucepan and add the bacon, shallots, celery and rosemary. Lower the heat and cook gently with the lid on for about 10 minutes, until the vegetables are soft but not coloured.

6

Add the cranberries and half the cider and turn up the heat a little. When the liquid has reduced to a third of its volume, set it aside to cool.

7

Mix 1/2 teaspoon Ginger Oil through the sausage meat.

8

When cool, mix in the nutmeg, allspice, some salt and pepper, nuts, orange zest, sausage meat, and egg, then fold through the breadcrumbs.

9

Preheat the oven to 250℃. Pat the turkey dry with paper towel and then massage Ginger Oil into the whole bird.

10

Stuff the neck end with half the stuffing mix (you can make meatballs out of the remaining mix to serve with the turkey.) Rub the turkey with softened butter and season well with salt and pepper.

11

Place in a roasting pan, cover with foil and place in the preheated oven.

12

After 15 minutes turn the oven down to 150℃. Baste and then roast for another 2 to 2 3/4 hours.

13

Remove the foil 1 hour before the end of the cooking time. To check if the turkey is cooked, stick a fork into the thickest part of the thigh, the juices should run clear. Remove the turkey from the oven, lift out of the pan, cover with foil then leave to rest for 30 minutes.

14

Skim off the fat in the pan (this can be used to roast your potatoes). Add the rest of the cider to the meat juices in the pan and enough stock to cover the bottom of the pan. Stir in the cornflour dissolved in a little water, and simmer on the stove top until thickened. Sieve into a pitcher and serve with your turkey.

15

If roasting potatoes , once you have taken the turkey from the oven turn the heat up to 200℃. coat the potatoes in the fat from the turkey pan and roast for 1/2 an hour.

Category,

Ingredients

 1 tbsp unsalted butter
 6 rashers bacon
 3 shallots
 2 sticks celery
 1 sprig fresh rosemary
 150 g dried cranberries
 800 ml dry cider
 ½ tsp ground nutmeg
 ½ tsp allspice
 150 g macadamia or pecan nuts, pre treated (see note)
 zest of an orange
 300 g pork sausage meat (use pork sausages and remove skin if sausage meat is unavailable)
 1 egg
 100 g fresh breadcrumbs, from bread treated with BakeAid or Gluten free bread
 1 Turkey, approximately 4Kg
 ½ cup softened butter
 1 cup chicken stock
 1 tsp cornflour
 Ginger Oil
 Digest Easy or Relief

Directions

1

Treat the rashers of bacon with Ginger oil and then slice into thin slices.

2

Finely chop the shallots and celery and treat with Ginger Oil by adding enough that when stir around it evenly coats all vegetables.

3

Put cranberries into a small bowl and stir in enough Ginger oil to every coat, set aside.

4

Open your cider and add 12 drops of Digest Easy or a smidgeon of Relief (Be careful as the Relief will make the cider froth), set aside.

5

To make the stuffing, melt the unsalted butter in a saucepan and add the bacon, shallots, celery and rosemary. Lower the heat and cook gently with the lid on for about 10 minutes, until the vegetables are soft but not coloured.

6

Add the cranberries and half the cider and turn up the heat a little. When the liquid has reduced to a third of its volume, set it aside to cool.

7

Mix 1/2 teaspoon Ginger Oil through the sausage meat.

8

When cool, mix in the nutmeg, allspice, some salt and pepper, nuts, orange zest, sausage meat, and egg, then fold through the breadcrumbs.

9

Preheat the oven to 250℃. Pat the turkey dry with paper towel and then massage Ginger Oil into the whole bird.

10

Stuff the neck end with half the stuffing mix (you can make meatballs out of the remaining mix to serve with the turkey.) Rub the turkey with softened butter and season well with salt and pepper.

11

Place in a roasting pan, cover with foil and place in the preheated oven.

12

After 15 minutes turn the oven down to 150℃. Baste and then roast for another 2 to 2 3/4 hours.

13

Remove the foil 1 hour before the end of the cooking time. To check if the turkey is cooked, stick a fork into the thickest part of the thigh, the juices should run clear. Remove the turkey from the oven, lift out of the pan, cover with foil then leave to rest for 30 minutes.

14

Skim off the fat in the pan (this can be used to roast your potatoes). Add the rest of the cider to the meat juices in the pan and enough stock to cover the bottom of the pan. Stir in the cornflour dissolved in a little water, and simmer on the stove top until thickened. Sieve into a pitcher and serve with your turkey.

15

If roasting potatoes , once you have taken the turkey from the oven turn the heat up to 200℃. coat the potatoes in the fat from the turkey pan and roast for 1/2 an hour.

Roast Turkey with Cider Gravy