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This is an absolutely fantastic turkey that is enjoyed by adults and kids alike. The turkey always turns out crispy on the outside, but with succulent and moist meat. A killer for Thanksgiving!

For the turkey

4.5kg turkey, washed and dried
60g butter, melted

For the stuffing

2 larges oranges
500g cherries, pitted, chopped coarsely
150g butter, sliced
5 cups (375g) fresh breadcrumbs
125g hazelnuts, chopped
3 eggs, lightly beaten
1 handful of flat leaf parsley, finely chopped
salt and pepper
2 pinches of ground nutmeg

For the cherry gravy

1 tablespoon plain flour
1 cup cherry juice
1/2 cup chicken stock

Directions for turkey and stuffing

1) Preheat oven to 200 degrees Celsius (180 degrees fan-forced)

2) Grate rind from oranges and squeeze juice. Place rind and juice into a pan with cherries. Cover, bring to simmering point then simmer about 5 minutes. Remove from heat, add butter and stir until melted. Add breadcrumbs, hazelnuts, eggs, parsley, salt, pepper and nutmeg; mix.

3) Fill the neck and body cavities of the turkey with about half of the stuffing, securing neck skin with toothpicks. Tie legs together with string. Brush butter over turkey breast; place turkey, breast side down in a large greased baking dish. Brush turkey all over with butter. Roast for 30 minutes.

4) Brush turkey with pan juices; reduce temperature to 180 (160 fan-forced). Roast turkey for a further 1 1/2 – 2 hours, basting every 30 minutes. After 1 1/2 hours, turn turkey breast side up. Turkey is done when you pierce the thigh with a skewer and the juices run clear.

5) While turkey is resting, increase oven to 220 (200 fan-forced). Grease 12 hole muffin tray, place one tablespoon of remaining stuffing in each hole. Bake for 10 minutes until crisp and golden. Serve with turkey.

Directions for the cherry gravy

1) Remove turkey from dish, cover with foil; stand 20 minutes. Pour fat and pan juices into a jug; return 1/4 cup pan juices back to baking dish. Discard fat from juices. Add flour and stir over medium heat for 2-3 minutes or until browned.

2) Pour cherry juice and stock into a jug. Add the pan juices to the jug to make up 1 cup. Gradually whisk into dish until mixture boils. Pour sauce into a jug.

Serve turkey with Cherry Gravy.

(Serves 8-10)

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