Orange & mustard roast turkey with walnut & bacon stuffing

Stir the orange juice, oil and 30g butter in a small saucepan over low heat until butter melts. Remove from heat. Whisk in mustard.

Melt the remaining butter in a large frying pan over medium-low heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the bacon and cook, stirring occasionally, for 5 minutes or until golden. Stir in raisins, walnuts, sage, breadcrumbs and orange rind. Transfer to a medium bowl. Season with salt and pepper. Set aside to cool slightly. Stir in the egg.

Preheat oven to 180°C. Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel. Loosely fill the cavity with stuffing. Tie the legs together with unwaxed kitchen string. Tuck the wings under. Place the turkey on a rack in a deep roasting pan.

Brush with a little orange juice mixture. Pour the water into base of pan. Cover turkey with baking paper. Cover the pan tightly with foil. Roast for 1 hour. Remove foil and paper. Brush the turkey with orange juice mixture. Replace paper and foil. Roast for a further 1 hour. Uncover the turkey and brush with orange juice mixture. Pour out any liquid in base of pan. Roast turkey, uncovered, for a further 1 1/2 hours, brushing twice, or until golden and juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer turkey to a serving dish. Cover with foil and set aside for 30 minutes to rest.

To make the gravy, drain the excess fat from the roasting pan, reserving 60ml (1/4 cup) fat in the pan. Place over medium heat. Add the flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Gradually whisk in the wine and stock. Cook over medium heat, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 8-10 minutes or until the gravy boils and thickens. Stir in Worcestershire sauce. Season with salt and pepper. Transfer to a serving jug and serve with the turkey.