Traditional White Turkey with Orange & Sage Butter and Cranberry-Bacon Stuffing

Heat the oven to 180°C (160°C fan). Remove the turkey’s packaging and any giblet bag from the cavities. Check the bird’s weight and read the cooking instructions supplied. Pat the skin dry with kitchen paper; do not wash raw poultry.

Mix 100g of the softened butter with half the orange zest, the Sage, Thyme, Coarse Ground Pepper and a little salt. Gently loosen the skin over the breasts without tearing it. Spread most of the butter underneath the skin and rub the remainder over the outside. Leave the turkey’s cavity unstuffed.

Put the quartered onion and 150ml Chicken Stock into a large metal roasting tin. Position the turkey breast-side up on a rack above the onion. Follow the cooking instructions supplied with your bird. Where no instructions are provided, a general guide for an unstuffed turkey under 4.5kg is 45 minutes per kilogram plus 20 minutes at this temperature—approximately 3 hours 20 minutes for a 4kg bird. Cover the breast loosely with foil if it browns too quickly, and add a splash of hot water if the tin starts to dry out.

While the turkey roasts, soften the finely chopped onion in 25g butter over a medium-low heat for 8–10 minutes. Allow it to cool, then mix with the Sausage Meat Stuffing Mix, dried cranberries and remaining orange zest. Press into a lightly greased shallow baking dish, approximately 20 × 15cm, keeping the stuffing no more than 3cm deep. Lay the bacon rashers across the top. Cover and refrigerate until needed.

Approximately 45 minutes before the turkey’s expected finishing time, put the potatoes into a pan of cold, lightly salted water. Bring to the boil, then simmer for 8–10 minutes until the edges soften. Drain, leave to steam-dry for 5 minutes, then shake gently in the pan to roughen the edges.

Heat the Goose Fat in a separate metal roasting tin in the oven for 5 minutes. Carefully add the potatoes, turn them in the hot fat and season lightly. Spread them in a single layer and roast below the turkey for its final 20–25 minutes.

Start checking the turkey 30–40 minutes before its estimated finishing time. Insert a clean food thermometer into the thickest part of each breast and thigh, avoiding the bones. Each area must reach at least 75°C for 30 seconds. Continue cooking if necessary, but remove the turkey as soon as it is fully cooked. Transfer to a warm platter, cover loosely with foil and rest for approximately 40 minutes.

Increase the oven to 220°C (200°C fan). Turn the potatoes and roast for another 35–40 minutes, or until tender inside and crisp and golden outside. Put the cranberry-and-bacon stuffing into the oven at the same time and bake for approximately 35–40 minutes. Cover loosely with foil if the bacon colours before the stuffing is cooked. Check that the centre of the stuffing reaches 75°C for 30 seconds.

If including Pigs in Blankets, arrange them on a separate baking tray and roast for the final 30–35 minutes, turning once. Follow any cooking instructions on the pack and check that the centre of the thickest sausage reaches 75°C for 30 seconds.

Spoon the excess fat from the turkey roasting tin, leaving the onion and cooking juices. Add the remaining 150ml Chicken Stock and scrape up the browned juices with a wooden spoon. Strain into a saucepan, stir in the Chicken Gravy and simmer gently for 5 minutes until piping hot.

Steam or boil the shredded cabbage for 5–7 minutes until tender. Drain well and toss with the remaining 25g butter. Taste before adding any extra salt and pepper.

Carve the turkey and cut the cranberry-and-bacon stuffing into eight portions. Serve with the goose-fat roast potatoes, buttery cabbage and pigs in blankets, if using. Pour the hot gravy into a warmed gravy boat and bring everything to the table together.