Ingredients Jump to Instructions ↓

  1. 100g (4oz) butter

  2. 15ml (1tbsp) oil

  3. 1 large onion, finely chopped

  4. 1 x 200g packet cooked chestnuts, chopped

  5. 50g (2oz) dried sweetened cranberries

  6. 150g (5oz) fresh white breadcrumbs

  7. 45ml (3tbsp) fresh thyme leaves

  8. 5.4kg (12lb) oven-ready turkey, giblets removed

  9. 1 lemon, sliced Fresh bay leaves and rosemary, to garnish

Instructions Jump to Ingredients ↑

  1. Heat 25g (1oz) of the butter and the oil in a large frying pan and fry the onion for 10 mins until softened. Stir in the chestnuts, cranberries, breadcrumbs and 15ml (1tbsp) of the thyme leaves. Season well with salt and freshly ground black pepper and leave to cool. Preheat the oven to 190ºC/375ºF/gas 5. Line a roasting tin with buttered foil. Use a third of the stuffing to stuff the neck end of the turkey (reserve the rest of the stuffing for stuffing balls (see tip). Place the turkey in the roasting tin and smear it with another 25g (1oz) of butter. Season well with salt and freshly ground black pepper. Cover with buttered foil and roast for 2 1/2 hrs, basting occasionally. Melt the rest of the butter in a frying pan. Add the remaining thyme and the lemon slices and fry for 2-3 mins. Uncover the turkey and arrange 3 of the lemon slices on top. Pour the rest of the butter from the frying pan over the turkey and return it to the oven. Cook for a further 45 mins until the skin is golden and the juices run clear when a skewer is inserted into the thickest part of the thigh. Leave the cooked turkey to rest in a warm place for 20 mins, then place on a warmed platter and garnish with the rest of the lemon slices, bay leaves and rosemary.


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