Roast turkey

Preheat oven to 180°C. Wipe turkey with paper towel. Spoon Prune and Pine Nut Stuffing under skin of breast through the neck end (called the "crop"). Bring neck flap over and secure with a poultry pin. Spoon Lemon and Sage Stuffing into body cavity. Weigh stuffed turkey to calculate cooking time (allow 35 minutes per 1kg).

Place turkey breast-side up, legs facing you. Place a piece of string below breast at neck end, bringing down over wings to cross underneath bird. Bring string forward and upwards to tie ends of drumsticks and parson's nose together.

Spread butter over turkey and season with salt and pepper. Place on rack in a large roasting pan. Cover pan with greased foil. Roast turkey for calculated cooking time, basting every 25 minutes. Remove foil for last 30 minutes of cooking, to brown. Rest, covered with foil, for 20-30 minutes.

Remove string and poultry pin. Carve breast meat into slices vertically to desired thickness, including some of breast stuffing. Cut between thigh and body of bird through joint. Remove leg by pressing it outwards and bending back. Separate thighs and drumsticks and slice off dark meat. Remove wings. Carve remaining breast stuffing into thin slices and remove stuffing from cavity with a spoon.

Serve with Best-Ever Roast Potatoes , Cranberry Sauce and Green Beans with Almonds .

Tip 1: If you have purchased a frozen turkey, allow sufficient time to thaw the bird properly - it will need up to two days to thaw in the refrigerator. Never refreeze a thawed turkey.

Tip 2: This is delicious served with gravy