Roast Stuffed Turkey with Ballymaloe Cranberry Sauce

Name: Roast Stuffed Turkey with Ballymaloe Cranberry Sauce
Ingredients: 10-12lb free-range turkey (keep the neck, giblets, heart, gizzards, wishbone and wingtips for your gravy); 175g butter; 350g onions (chopped); 400-500g soft breadcrumbs (gluten-free if necessary); 50g freshly chopped herbs (parsley, thyme, chives, marjoram, savory, lemon balm); Salt & freshly-ground pepper; Vegetable/chicken stock; 2 carrots (sliced); 2 onions (sliced); 1 celery stick; Bouquet garni; 3-4 peppercorns; Ballymaloe Cranberry Sauce; 225g butter; Large square of muslin (optional); Large sprigs of fresh parsley/watercress (to garnish)

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We are proud to provide a detailed, step-by-step guide to creating the perfect roasted & stuffed turkey. From making the stuffing, to roasting times

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Chef's knife
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Fine-mesh sieve
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Aluminum foil

Ingredients

10-12lb free-range turkey (keep the neck, giblets, heart, gizzards, wishbone and wingtips for your gravy)
175g butter
350g onions (chopped)
400-500g soft breadcrumbs (gluten-free if necessary)
50g freshly chopped herbs (parsley, thyme, chives, marjoram, savory, lemon balm)
Salt & freshly-ground pepper
Vegetable/chicken stock
2 carrots (sliced)
2 onions (sliced)
1 celery stick
Bouquet garni
3-4 peppercorns
Ballymaloe Cranberry Sauce
225g butter
Large square of muslin (optional)
Large sprigs of fresh parsley/watercress (to garnish)