Roast Turkey with Pecan, Pork and Sage Stuffing

Crisp, browned skin and moist, succulent meat are paired with a herby, fragrant stuffing that will make this the highlight of your Christmas day feast.

STUFFING

2 tablespoons olive oil 1 onion, finely chopped

100 grams streaky bacon, finely chopped

3 cloves garlic, crushed

2 teaspoons fennel seeds

250 grams good pork sausages, skins removed

1 cup fresh breadcrumbs ¼ cup cranberries ¼ cup roughly chopped pecans

2 tablespoons chopped fresh sage

TURKEY

5-kilogram turkey sea salt and ground pepper olive oil 16 slices streaky bacon 6 bay leaves, optional butter, softened

STUFFING: Heat the oil in a frying pan and cook the onion, bacon, garlic and fennel seeds for 10 minutes, until soft. Tip into a large bowl and let cool completely. Add all the remaining ingredients and mix until thoroughly combined.

Preheat the oven to 170°C regular bake.

TURKEY: Remove the neck and any giblets from the turkey. Rinse inside and out with cold water and dry well with kitchen towels, then season the cavity with salt and pepper.

Fill the neck cavity with some of the stuffing and tuck the wings under, securing the neck skin. Spoon the remaining stuffing into the body cavity, then tie the legs together with kitchen string.

Brush the turkey with olive oil and season. Lay the slices of bacon over the breast, slightly overlapping each other, and tuck in the bay leaves, if using. Rub the legs with the soft butter. Put 1 cup of water and the turkey neck in a roasting dish and nestle in the turkey, breast-side up. Cover with baking paper, then foil, to seal tightly.

Roast for 2½ hours, then uncover and continue to cook for about 40 minutes, until golden brown and the turkey is fully cooked. To test for doneness, when a thin skewer is inserted into the thickest part of the thigh, the juices should run clear with no trace of pink.

Transfer the turkey to a platter and leave to rest, lightly covered, for 20 minutes before carving. SERVES 10-12