Roast Turkey

Directions

1. 1
   Mince the onion and the liver.
2. 2
   Boil the chestnuts for 15 minutes and roughly chop.
3. 3
   200 g of sausage meat will be used for the stuffing, the remaining meat will be wrapped in bacon.
4. 4
   Cut the vegetables into bite-sized pieces.
5. 5
   Heat vegetable oil in a shallow pot and cook the onion.
6. 6
   When the onion is tender, add the liver and cook for 3-4 minutes.
7. 7
   Let cool.
8. 8
   Combine Step 4 with the sausage meat, chestnuts, panko, egg, and herbs.
9. 9
   Stuff Step 5 into the neck of the turkey.
10. 10
    Use a string to tie it closed and season with salt and pepper.
11. 11
    Place Step 6, the potatoes, and the garlic on a heat-resistant dish.
12. 12
    Drizzle with vegetable oil and place into an 180C oven.
13. 13
    Once the potatoes have cooked, remove them and continue cooking the turkey for another 2 hours.
14. 14
    Boil the parsnip and brussels sprouts so that they are still slightly hard.
15. 15
    Grill the sausage meat bacon wraps and the vegetables in a frying pan.
16. 16
    Once the turkey has finished baking, remove the excess oil and combine with the flour and stock to make the gravy.
17. 17
    [Cranberry Sauce] Grate the orange peel and squeeze out the juice.
18. 18
    Place the other ingredients into a pot and simmer on low heat for 7-8 minutes.